Skirt Steak

Total Time:
1 hr 27 min
Prep:
10 min
Inactive:
1 hr 15 min
Cook:
2 min

Yield:
8 servings as fajita meat or 4 as main course
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar or Mexican brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces
  • Special equipment: blow dryer
Directions

Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.7 255
Excellent yummy tender juicy.  Will do again and again.  I marinated for 10 hours to ensure that the meat was tender.  Small modification for gas grill:  needed 2-3 minutes per side on the hottest setting before putting in the foil packet.   A keeper.   item not reviewed by moderator and published
Although we tried to clear away the ash before, cooking directly on the coals resulted in too much ash on the meat. It was gritty tasting and gave me a stomach ache. I'm really sorry I tried this technique as it ruined two lovely and expensive pieces of meat I was looking forward to enjoying.  item not reviewed by moderator and published
I accidentally omitted the olive oil and discovered protection! I might try 2 tbsp of brown sugar instead of 3 next time. This was outstanding! item not reviewed by moderator and published
I have made this recipe several times now and every time it turns out delicious. Best marinade I've ever had. I have made a couple of minor changes: I only use. 1/3c olive oil because I thought it was a little too oily with 1/2c. And I cook it on a gas grill because I don't have a charcoal. Love this recipe!! item not reviewed by moderator and published
I let this marinate for most of the day, flipping every hour or so. Cooked it on a gas grill, AND I had to cook it WELL to cater to some family members, which will almost always certainly ruin this cut of meat. It came out so flavorful and tender. We used the steak for some really yummy tacos. I will make this over and over again, cooked more rare to my taste next time. You can't go wrong. item not reviewed by moderator and published
Had to be the best steak i ever tried! Cooked on a gas grill on HIGH..... item not reviewed by moderator and published
Simply delicious. As easy as it sounds too. I used an IR grill on max heat and it worked fine. Make sure you use the sear then foil wrap process. item not reviewed by moderator and published
Highly recommend. Note, if grilling with a gas grill, do about 1 min. on medium high to get a nice sear, turn down to medium and grill an additional 4-5 minutes (I closed the lid), flip and do the same to the other side. The charcoal method with foil did not work for me using a gas grill. My method resulted in medium for the thinner pieces and medium rare for thicker (great for happy kiddos and happy adults). item not reviewed by moderator and published
Don't try this on top of the grill. We followed the recipe except that, based on reviews below, we didn't put it directly on coals. After 15 minutes in foil--off the grill, as we interpreted the recipe--it was extremely rare. It's going back on right now, and I hope it turns out. item not reviewed by moderator and published
This recipe is excellent! I make a version very similiar that uses agave nectar, Thai red pepper flakes, granulated garlic, Mexican Oregano, cilantro and sometimes orange juice item not reviewed by moderator and published
Amazing and delicious. Added scallions, extra garlic, soy sauce, garlic, brown sugar to my taste, into the puree. Used this marinade on both skirt steak and pork loin chops, that were grilled in a grill-pan in olive oil. Stabbed the meat all over with forks before rubbing the marinade in, let it marinate in the fridge for about 3.5 hours. Tasted great (but quite different) on each. Served with a side of oven-roast potatoes with paprika aioli and dandelion greens dressed lightly in a honey-lemon-olive oil dressing. item not reviewed by moderator and published
My meat was half frozen when I added the marinade, so I left it in the fridge all day while I was at work, and then cooked it on the gas stove in a grill pan--great results! I also didn't use the blender, I just mixed it up in a bowl and left the scallions in chunks. Very good marinade! I served it with chimichurri sauce, for killer results! item not reviewed by moderator and published
We've made these fajitas a few times now and have not been disappointed. Tonight we used sandwich cut steak which started out super thin - so yummy!! item not reviewed by moderator and published
Best skirt steK fajites Ive ever had. Grilled some vidalia onions and red peppers, shreded cheese and lime and sour cream. You will be hooked! item not reviewed by moderator and published
This piece of meat sat in the freezer for very long, i didn't know what to do with it. We grilled it on cast iron skillet on the stove, 2 min per side, then after slicing put it again on the skillet for a minute. Needed some salt and pepper. It came out delicious. item not reviewed by moderator and published
Absolutely perfect. We did it just as Alton says - On the lump coals directly. Although I may try 1.5 minutes next time for a better sear. The marinade is spot on and we may try a little addition of sea salt as well. A winner indeed!! item not reviewed by moderator and published
I have used this marinade for years. I use this marinade primarily on London Broil. We can get the meat at a great price a few times a year and I stock up. I place the marinade in a large freezer bag. Poke the meat with a fork a few dozen times and toss the meat in the freezer bag and give it a few shakes.Then I freeze it. When I am ready to use the meat I let it defrost in the bag. Grill it on a wood fire and Oh Boy. I have never served this to my guests and not had rave reviews. I "try" to keep the recipe a secret ; I also have used this for portobello mushrooms letting it sit in the marinade for an hour or two and it makes them taste out of this world as well. Thanks Alton! item not reviewed by moderator and published
My husband and I really enjoy this recipe however, I do not put the scallion in the blender. The one time I did I did not like the flavor or consistancy so I just eliminated the scallion. Also, we cook it on the grate on a gas grill. item not reviewed by moderator and published
Amazing!!! item not reviewed by moderator and published
This is an awesome marinade! The flavors are really off the charts! It's the perfect blend of seasoning. I did add extra garlic (always!, but I did not grill directly on the coals. I cooked on the gas grill (as I think most steak tastes better on the gas grill, vs. the smoker. This is definitely a keeper in my recipe box! item not reviewed by moderator and published
VERY GOOD!!!! Made this for my mom and I, and we loved it! The flavors were wonderful and scrumptious! The meat cooked very well, and was nice and tender! The sauce even more the better, and I added some of my own seasonings, too! I love this recipe : item not reviewed by moderator and published
AWESOME! I normally dont like sweet eats but the brown sugar gave the marinade a subtle bbq like sweet. I wasnt sure about the scallions in the blender either, but the "blendtec" blender took care of that concern. For my personal taste I will add a pinch of salt or more soy and bit more lime. Regardless, Alton Brown comes through again for me! My marinade used to be just soy and fresh garlic. AB's recipe will be my skirt steak marinade from now on....unless he can top this one. Thank you Alton Brown. item not reviewed by moderator and published
Absolutely loved it! Made it in our our gas grill and still came out delicious. I've always stayed away from recipes where they mix sweet, sour and salty elements just because is out of my comfort zone when it comes to trying new foods and seasonings. This recipe is a MUST TRY! You will not be disappointed :- Thanks Alton! item not reviewed by moderator and published
my husband made this marinade for some skirt steak he bbq'd the other evening. he did not bother with the whole 'cook it on the coals' thing as we have a gas grill and a nice grill pan we sit on top of that. regardless, it was FABULOUS! make this marinade...you will not be disappointed...just thinking of it is making my mouth water!! deelish! item not reviewed by moderator and published
This has been my basic go to recipe now for a beef marinade for the last few years. Use this as a base and go from there. I like it a little heavier on the garlic and pepper flakes so I add more but you can omit this completely if you want, you will find that anything goes. I use this recipe to marinade other cuts too such as tri tip and it works awesome. I also like to marinade for longer then the recipe states but be careful about going too long because the citrus will cook the meat but overnight works good. I also sometimes freeze the skirt steak in the marinade and then I can just defrost and cook. I don't go as far as cooking directly on the hard wood charcoal or the hair dryer and I use regular Kingsford charcoal but grill as close to the heat as I can get (about an inch or less and get killer results. It is very important to let the meat rest befoe slicing against the grain and as thin as you can, item not reviewed by moderator and published
I omitted the cumin and increased the marinating time to approx. 8 hours as I didn't think an hour or two would be sufficient. I then cooked them on the bbq as I simply could not be bothered doing the hairdryer thing. The steak came out tender and flavorful. I'll make this marinade again. item not reviewed by moderator and published
Easy..yummy..great with Pommas Anna and green salad item not reviewed by moderator and published
followed recipe exactly and it tasted yummy was tender i don't know how you can screw this up item not reviewed by moderator and published
Cooking on the coals did not work.What was I thinking!Alton must like the taste of ashes.I mean really. item not reviewed by moderator and published
Best freakin marinade ever. Turned the skirt steaks into the most tender, juicy and lip smaking piece of steak ever. Only change was leaving out the red pepper flakes as I don't think all my food should burn my tongue. And after tasting this, I don't think the red pepper flakes were necessary. Oh and I didn't grill it as its too cold out tonight, I broiled it on top shelf on Hi-broil for a few minutes. item not reviewed by moderator and published
Love the marinade. I'm another cook who rarely measures but I think I had roughly the equivalent proportions of ingredients. We have a gas grill and I did leave a bit of the marinade on the meat when I grilled it, left all burners on highest setting, and cooked about 2 minutes on each side... simply fabulous. I also left the meat sitting in the marinade for way more than hour - closer to 3-4 actually, and it was as tender as butter. Will probably use this or some variation of this marinade in future, as flap steak is becoming easier to find and is an economical alternative to the more expensive cuts. item not reviewed by moderator and published
Loved the marinade. Used it on sirloin steak, which doesn't have much marbling, but the marinade made it very tender and juicy. Cooked it medium rare. Marinated it for about 2 hours, then wiped the marinade off and put olive oil on it before cooking so it wouldn't stick to the grill. next time I think I'll use pineapple juice instead of lime juice, and maybe add a bit more brown sugar, as I like a little sweetness to my marinade. The marinade made the steak as tender as a rib-eye, which is my favorite cut. Served it with vegetables cooked on the grill, and roasted fingerling potatoes. Watermelon and cantelope for dessert. I'll definitely use this marinade again. item not reviewed by moderator and published
I came upon this when looking for a recipe to use skirt steak. Disappointing. I cooked on a gas grill so I understand the meat would not come out exactly the same, but the marinade did not impart much flavor either - and I followed the recipe exactly. Too much oil, for a start, and not much flavor. item not reviewed by moderator and published
Needed 90 seconds per side. Besides that followed recipe exactly. Fabulous. Served with tortillas charred in cast iron skillets. Served with Alton's guacamole, grilled peppers. Yum! item not reviewed by moderator and published
The ingredients used for this marinade were PERFECT! I don't take the time to measure things out for something as simple as a marinade, and I know I will want to add more or less of everything. I just grilled it with some high heat and added salt and pepper to the meat when I put in on the grill. The flavor was amazing and my husband and I couldn't stop eating it. The ingredients are what matter here, not the hair dryer. :0 item not reviewed by moderator and published
I agree with the other posts that one cannot give five stars to a recipe that is only followed 50%. Most everyone agrees that the marinade is great but the cooking method is HORRIBLE! Try eating steak that is covered in crunchy bits of charcoal. Yuck! We had to throw it out. I really respect Alton Brown but this recipe was a huge disappointment. item not reviewed by moderator and published
I really liked this; I used sirloin steak instead of flank or skirt because of preference and price. I also added some cilantro to the blender. Served with homemade pico, cojito cheese and red cabbage - yummy! Definitely a keeper! item not reviewed by moderator and published
Putting the steak directly on the hardwood charcoal is a must for recipe. This method took the steak to a whole level. I was so surprised how well this worked, when I did this my friends looked at me like I was nuts. Didn't have hair dryer so I used a piece of cardboard and just fanned it really hard. I don't think you can use reg charcoal, not one drop of ash was on my steaks what so ever. I did use my own marinade though, bourbon brown sugar soy and garlic. Amazing way to cook a steak, from here on out I will start cooking all of my steaks using this method item not reviewed by moderator and published
My husband and I liked this recipe exactly as written. I am intrigued by the suggestion of using a chipotle chili in the marinade and may try that next time. item not reviewed by moderator and published
This was absolutely DELICIOUS! I also used shallot because I didn't have any green onions. I added sliced vidalia onions, jalapenos & red peppers to the marinade (marinated for 5 hours and grilled the veggies and meat to make fajitas. A little roasted corn salsa, guacamole and cilantro lime rice...... Fabulous! item not reviewed by moderator and published
love love love - added cilantro to the blender - this is a great marinade! item not reviewed by moderator and published
Delicious... didn't have scallions so used a shallot which worked fine. Also just did it on a gas grill. item not reviewed by moderator and published
To Ireallyhateuser..... I agree with the ratios. I took some of your advice and when I made this today I: kept the liquid amount the same, but I replaced the scallions with 1/2 cup diced onions, doubled the cumin, got rid of the pepper flakes and added a single chipotle as suggested. I also added a heaping tablespoon of stone ground mustard because I just love the stuff - LOL. item not reviewed by moderator and published
Did not think the marinade was all that people have raved about. I felt like I should have liked it but it was lacking something. I am a big fan of skirt steaks and marinating is clearly the way to go but I don't think I will bother with this one again without significant changes. My thoughts are it was low in the spices considering it had over 1 cup of liquid (oil, lime juice, soy sauce and only 1/2 tsp cumin and 1/2 tsp pepper flakes. I will probably halve the oil, soy, lime and increase the cumin by double. Perhaps replace the pepper flakes with a single chipotle en adobo to bump up the flavor while keeping the heat about the same. item not reviewed by moderator and published
Love the marinade!! It was quite thick, but it sticks to the meat better that way. I used a gas grill and it worked out well, didnt stick to the grill(Idid oil it first. I used an Argentine Chimichurri Sauce. This will be my go to recipe for skirt steak. Could be used on all steak, it is so delicious! item not reviewed by moderator and published
Delicious for fajitas. item not reviewed by moderator and published
Great with Flank Steak too! item not reviewed by moderator and published
Very good. Only marinated for about 2 1/2 hours, will marinate longer next time. Marinade was very thick and was difficult to "pat dry" as recipe instructs. Served with refried beans and yellow rice, grilled jalopenos, flour tortillas and cold beer. Will cook again. item not reviewed by moderator and published
Great Boy Scout Meal! We cooked directly on wood coals, used cast iron skillet to do the onions and peppers. Heated tortillas on cast iron skillet. Only problem was NO LEFTOVERS! Everyone loved this meal. Scoutmaster in me doubted the coals would not flare up; was pleasantly pleased to see Alton was correct. Definitely this will be a regular dinner for us item not reviewed by moderator and published
So good!!! My Mexican husband loved it!!! item not reviewed by moderator and published
Didn't do it on the coals, either, just a regular grill, and it was still SO SO good. I don't even like steak but this is now a favorite of the whole family including me. item not reviewed by moderator and published
Delicious. My family scarfed it down! item not reviewed by moderator and published
I use flank steak and a gas grill, but still get great results. My daughter, who is not much of a meat eater, requests this every time she is home from college. Awesome marinade! item not reviewed by moderator and published
Can't give it five stars because I cooked the meat on the grill grates instead of directly on the coals and followed the rest of the recipe as is. Very good marinade! item not reviewed by moderator and published
My family loves this recipe. Fantastic marinade for beef, poultry and pork! item not reviewed by moderator and published
I went to Miami in the spring and I had the best Cuban Skirt Steak at Yuca Restaurant in South Beach. I have been trying to recreate that taste. This comes pretty close!!! Like the other person, I sliced the steak, sauteed onions with green and red peppers and served as fajitas!!! Amazing. I did not have time to fire up the grill so I used a cast iron griddle using the grill side. It worked perfectly but it must be very hot in order to get that great sear that you would get with a charcoal grill. Definitely a keeper. Very important to slice against the grain of the steak for maximum tenderness. Alton...once again, you never fail!!! item not reviewed by moderator and published
This recipe is AMAZING!! I follow it exactly the way he says but we just grill it right on the gas grill and use it in Fajitas. I have made this recipe twice and we now have Fajita Fridays! We look forward to it all week long! item not reviewed by moderator and published
The marinade is awesome!! I've marinated chicken pieces for the grill and they taste awesome. Everyone loves them! item not reviewed by moderator and published
I followed this recipe for the marinade only, and grilled on a gas grill. For years I have hesitated making fajitas as I could not find a marinade that tasted just the way I wanted it to taste. My son roped me into trying the marinade, and now it is a family favorite! Perfect for chicken and flank steak (which is what I use alike, my fajita marinade search is now over! Thanks, Alton. item not reviewed by moderator and published
Excellent taste! BTW, hairdryer not neccesary when using gas grill! item not reviewed by moderator and published
Awesome marinade. As for the guy underneath yes I have followed the directions and it was great. And the reason you have grit is because you DIDN'T follow the directions. Grit will result if you use anything other than good natural chunk and if you don't use a blow-dryer. item not reviewed by moderator and published
2 things first: 1. I enjoy and respect the TV persona of AB. 2. Any caveman that didn't think this recipe was an upgrade to his usual style of cooking the bronto wasn't on the evolving branch of our family tree. That being said, has anyone reviewing this actually followed the recipe before giving it 5 stars?? To start, there is no salt/pepper. Next, about the grit that results when you throw meat directly on the charcoal - whether you blow, poof or shake the ever loving coals to death, you will get some ! Cavemen loved it. My wife and I did not. Great marinade; lousy everything else. item not reviewed by moderator and published
Alton, your a genius!! That's recipe was out of this universe!! I felt like I was in Cancun!! Exactly what I've wanted!! P.S. Iiked it when you told the Hook, Line and Sinker guy to remove his hat on Iron Chef. !!! item not reviewed by moderator and published
This was great! I did it on just a regular gas grill and it worked well. I was doing this for fajitas and also used the marinade on pounded out chicken! Worked fantastic!! item not reviewed by moderator and published
I have read a lott of the reviews and they are right, this recipe is awesome but none of you cooked it o the charcoal !!! Hello!!! The flavor is ridiculous , 2nd time, blow dryer works !!!! :::;;; item not reviewed by moderator and published
This was so delicious. The whole family and our guests loved it. I live in an apartment so no grill, and sirloin was on sale so I used that, cooked it in a skillet and it was awesome! I did marinate it for several hours. Followed the marinade recipe exactly, scallions and all and it was great! Sliced the meat on the bias and it was tender and tasty. Perfect for fajitas! item not reviewed by moderator and published
We loved this recipe. The flavors have a great balance together. I used some of the marinade to saute some onions and peppers. The meat can be grilled many ways. We used a gas grill and were not disappointed. We will definitely make again! item not reviewed by moderator and published
this is an amazing recipe! Very easy to do and the flavor was amazing! item not reviewed by moderator and published
Alton, you are a genius! I marinated for only an hour and the flavor was amazing and gave the steak a nice light crust. It was such a good marinade, I have to admit, I was dipping tortilla chips in it!....Had my husband guessing the ingredients all night! item not reviewed by moderator and published
cool item not reviewed by moderator and published
This marinade ROCKS item not reviewed by moderator and published
BULGOGI REVAMPED? With the change-up from olive oil to sesame oil; from cumin to ground ginger, this recipe is very similar to Korean Bulgogi, which is also an extremely tasty variation. Give it a try! item not reviewed by moderator and published
Alton is the man! This recipe rocks my socks off, puts them back on, and then rocks them off again. I tip my hat to you fine sir! item not reviewed by moderator and published
Thought the marinade was great. Actually used sirloin steak, as it was 1/3 the cost of skirt steak at the supermarket. Also used a gas grill. Thought this would be great for Steak Kabobs also. item not reviewed by moderator and published
Excellent,easy and simple marinade. These are the best fajitas I've ever eaten. I don't use the charcoal method but grill them on my gas grill and they come out great....remember high heat and 3-4 minutes per side. I also marinade overnight. item not reviewed by moderator and published
This has to be one of my all time favorites...but not why you think. I used the marinade on thin venison steaks to help tenderize the meat. I then put it on a hot grill and cooked to medium rare. As Alton suggests it doesn't take long and you want to cook it longer! I served it at a New Years Eve dinner party with lobster and everybody wanted both the recipe and also to know where I got the meat! Thanks for the science Alton! item not reviewed by moderator and published
I do not agree with jmwbsee review. I could not destinctly taste the cumin in this recipe. If you don't like certain ingredients, you should not include them in yours. This recipe was easy and DELICIOUS! I have always been hesitant to cook skirt steak, thinking it would be tough. It was very tender and very flavorful! It is freezing where I live, so I cooked the steak indoors on a flat griddle. It took closer to 7 minutes per side, as it was a thick cut (>1"). The marinade that was remaining in the pan was a thick gravy consistancy and tasted wonderful drizzled over the cut meat. item not reviewed by moderator and published
Cumin was yuck. I'd leave that for other dishes such as chili or curry, but we tried this recipie with and without cumin. It's not all that it's cracked up to be, but the cumin made the meat smell and taste of arm pit. Boil the marinade to incorporate the flavors, saving the lime for the actual marinade time. Try some latin flavored skirt steaks instead with citrus, salt, black pepper and red pepper flakes instead. item not reviewed by moderator and published
This is one of our favorite recipes. In the winter, I make a sauce out of the marinade by adding some beef broth and bringing the marinade to a boil for a few minutes. I then reduce the heat and let it simmer. Most of the time, I add a little corn starch to thicken the sauce. Pour the sauce over mash potatoes and the sliced steak...heaven. item not reviewed by moderator and published
OMG! Sooooo yummy! I can't say that I measured the ingredients exactly for the marinade and I had to substitute red onion for the scallions because I was out of scallions, but the skirt steak turned out fantastic on the grill regardless! This is a great marinade that you can make with ingredients that you have in your pantry and fridge. item not reviewed by moderator and published
These were very good! I marinated for about 4 hours.I do wish Alton would have said how thick his skirt steak was. Mine was really thick and I had to put back on the coals for about 2 more minutes. My family raved about these and preferred them to my usual recipe. item not reviewed by moderator and published
This dish was incredible! It was easy to prepare and the results tasted like I had slaved in the kitchen all day. This recipe goes on my list of all time favorites. item not reviewed by moderator and published
One of the best marinades I've ever made. Great with skirt steak. Highly recommended! item not reviewed by moderator and published
One of the BEST things I have ever made. We grilled the steaks on a hot, oiled grill for 3 - 5 minutes a side, then let it rest for 10 - 15 minutes. The flavor is amazing. We'll be using this marinade for other steak, too. item not reviewed by moderator and published
I love this marinade! Super easy to put together, I've made it at least 5 times in the past couple months, and making it again tonight. Great flavors, not too sweet, you will love it. I marinate the steak for 24 hours instead of 1, it's much better that way. item not reviewed by moderator and published
I use this recipe all the time to make fajitas. It works well with either steak or chicken, and I toss some onions and peppers in the leftover marinade before sauteing to add extra flavor. I don't have a grill, so I cooked the meat on the stove top instead of on hot coals, but it was delicious all the same. item not reviewed by moderator and published
I used this recipe for a dinner party with friends and made tacos from this steak. It has great flavor without any real heat. I used 4 lbs of steak and the recipe, as written, was sufficient for marinating the extra steak. item not reviewed by moderator and published
This has to be the best way to make skirt steak period. It is always a real crowd pleaser when cooked DIRECTLY on top of the hot coals Alton style. Doubted if that would work but it really does - try it. A shop-vac with the hose on the outflow side works great to blow away the ash and really get those coals RED HOT. This is the one recipe that everyone asks for when I make it. item not reviewed by moderator and published
Stupid Simple with 4-star results. In another pan, I sauteed yellow peppers and red onions in olive oil, threw some previously steamed green beans into the cast iron pan (which I had cooked the meat in) with a little butter and salt... BTW, in a cast iron pan which was 2/3 full of meat on HIGH, I cooked each side for about 2 to 2-1/2 minutes. Lucky guess, the meat was perfectly medium rare. Eye rolling-goodness. item not reviewed by moderator and published
I tried this marinade a few weeks ago and have made several times since. The flavor is absolutely amazing! This also works very well with other meats as well as chicken or even shrimp. Didn't alter a thing and it's best when marinating for 24 hrs. Everyone who tries this ask for this recipe!! This one is a winner!! item not reviewed by moderator and published
Made this tonight using a flank steak and I am so in love with the marinade. It was the best steak I've ever had, the husband approves. item not reviewed by moderator and published
I made this recipe today, with a lovely skirt steak. This was GREAT!! Next time I will let it marinate longer. This flavor reminded me of a great chef I used to work with. All his beef had THIS amazing flavor. And as most of the other reviews have said, I will definetly try this with other meats. I cooked my skirt steaks on a gas grill, very high heat. Very yummy!!! Oh and all my guests loved it as well!! item not reviewed by moderator and published
I finally found a marinade I love. Great on other meats, too. Very tasty dish. Way to go Alton........... item not reviewed by moderator and published
Was brave, got out the old blow dryer, blew off the lump charcoal and laid the skirt steaks down. Worked great except one minute per side was NOT long enough for my steaks. Had to put foil packet of sliced meat back onto coals for a few minutes to cook a little more (rare skirt steak is not very appetizing). No coal dust, no grit. Marinade was delish, served with the sliced peppers and onions cooked in cast-iron skillet right on coals.. Will definitely make again. item not reviewed by moderator and published
Made 10 lbs of Skirt Steak for our Cinco De Mayo party the other night. We used this marinade. I was hesitant to make this recipe, as I've never made Skirt Steak before. I whipped up the marinade the night before and the morning of our party, marinated the steaks for about 10 hours. I wasn't sure about leaving it in the marinade for that long, but it turned out fantastic!!!! The guests raved about it. The only thing is, you really have to watch how long you grill the meat as it does cook really fast. item not reviewed by moderator and published
I rated this recipe good because when cooked the right way this cut of mean is delicious and tender! I was not a big fan of the soy. Maybe next time I try it I could put less or maybe replace it with something else. Any suggestions? item not reviewed by moderator and published
My friend made this for dinner, and we loved it; so I had to get the recipe. Yum! item not reviewed by moderator and published
Skirt steak is my new best friend when it comes to steak. It's cheaper to feed a large crowd, and this marinade really packs a powerful flavor combo. I've made it using a few variations when I'm in a pinch and don't have all the ingredients on hand. Instead of green onions, I've use a shallot. Instead of lime juice, I've used lemon. It turns out AWESOME every time! And, it's great left over to boot! item not reviewed by moderator and published
Since seeing this episode on the TV I have made this at least twenty five times, (short the directly on the coals part) and recommeded to several people. It rocks! item not reviewed by moderator and published
This marinade is the best you will ever use for skirt steak. I have tried at least a dozen! The trick is to poke the meat with a lomg tined fork on both sides, put it in a large ziplock bag and turn every now and then. I marinate mine overnight, and the WOWS just keep coming. My daughter rarely eats beef, but this she loves. be sure to wipe the marinade off before grilling. We cook it for about 10 minutes total on a hot grill. (Gas) YUM!!!! Thanks Alton. item not reviewed by moderator and published
wtf? The 15 minutes in foil is for resting the meat after it's fully cooked. It says so right in the recipe. It doesn't give a cooking time because you cook it to your preferred doneness. item not reviewed by moderator and published
"Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes." The recipe does give a cooking time, but thanks for trying! item not reviewed by moderator and published
The cooking time is 1 minute per side. A grill is a lot cooler than hot coals - that is why a grill will take a lot longer (and why you won't get the same kind of sear). item not reviewed by moderator and published
You have to be careful using pineapple juice or pineapple in a marinade, because it has an enzyme which can turn meat and fish mushy. item not reviewed by moderator and published

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Great Grilled Mains