Alton Brown’s Skirt Steak

Trim excess fat and silver skin from skirt steak. Combine all ingredients except the flank steak in a blender or food processor and puree. Place trimmed skirt steak in a zip top bag, pour in the marinade. Squeeze as much air out of the bag as possible and close. Knead the bag with your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.

Remove steak from marinade and pat dry. Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain into very thin slices.

Recipe adapted from Alton Brown.