Marinated Skirt Steak with Quick-Pickled Feta

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Next time freeze the frame and look at the price of the meat. When did skirt steak at $11.29 a pound qualify as "Budget Friendly Food"? The recipe is ok but either re-title the show or switch to a cut of meat the average shopper can afford.

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Did this one on a hurricaine-rainy day (really! and it was , as all Alex's recipes are, delish! Alex, WHEN ARE YOU GOING TO HAVE A REGULAR SHOW??? You are formidable, as we say in France!

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Phenomenal. First recipe I ever cooked from Food Network and I have made it at least 10 times so far... love it! I have also made this with Sirloin Flap Meat and the marinade is still so very tasty. My favorite part is the fennel seeds and the way that it all comes together with the feta. Also, I finish it up on the grill outside rather than on the stove.

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YUM!!!! I didn't have fennel seed, so I used anise seed which is a bit different. The dish was YUMMY! I used red wine (negromaro from Puglia to deglaze the pan, and poured the drippings over simply "boiled" white rice. Also, I used a bit of fresh basil ribbons instead of dried oregano to flavor the feta. The entire flavor combo was SUCH A TREAT! All so easy and quick!

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When did skirt steak become economical at $8 per pound???????

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I made this recipe tonight and both I enjoyed it as well as my dinner guests. I served it with the potato cake and roasted asparagus. I thought the vinagrette played very nicely with the rosemary and fennel. Absolutely delicious and will definitely make it again! Plus it was real easy to make!

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I have tried this recipe two times.I saw Alex make it on tv, and I noticed that she diced the feta into little cubes instead of crumbling it as the recipe says- I used the diced method and that worked well for me, though the flavor's the same either way.
The combination of the very lightly sweet marinade and salty feta was pleasant, and it is really easy to make.
Not an incredible recipe, but good flavor and simple. I'll continue to make it regularly.

I agree with the other reviewer that we should see more of Alex on the Food Network.

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I'm a good cook - not a chef....had reservations about this recipe, but tried it anyway...(I thought the feta would overwhelm the steak and I was correct - the flavor of the meat was totally lost - all you could taste was the feta...and I cut the feta vinegarette in half - I would not make this again. Also, skirt steak is not a "econemy" cut....costs about the same as a Porterhouse per pound.

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Alex the skirt steaks were not on sale however, thick cut pork chop were and that's what I used. Talk about good eating, we wanted to ***** the plates. Along with the potatoes cake and the sweet potates we barely could get up from the table. I will try the bake apples another time. Thanks for all the wonderful recipes...

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This is so delicious. Everything Alex cooks is so good. Why is she not on our primetime? You keep taking the best chefs off and putting the amateurs like Melissa d'A on. WHY?????