Skirt Steak

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My entire family loves it, I crave it once a week now.

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I marinated in a plastic bag in the refrigerator for about 48 hours. We didn't have any hard wood charcoal so I used hickory wood chunks; the flavor was absolutely awesome! My wife is still talking about the great flavor and our guests have commented twice about how delicious this was. Will be making this again many, many times.Thanks, AB!!!

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My entire family loved it! Even my little one who never likes meat! I don't like my meat rare so I cooked it a little longer and it came out perfect. I can't wait to try it on chicken! I placed the meat on my BBQ and did not put it direct on charcoal but it still came out tender! There was nothing left!!!

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This marinade is amazing! Even my wife liked the flavor. Just got done eating fajitas Alton style. I marinaded for about 20 hours...Took the meat out of the fridge (and ziptop bag, wiped it with a few paper towels, and threw it onto my gas grill set on high for 2 minutes on each side. Next time i'll cut it down to 1.5 minutes on each side. When you open the grill to flip the meat over you are greeted with a wonderful smell. Very good recipe.

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Made these for a cookout we had. We had a about 30 people over. There was nothing left....and I made ALOT! I cut the meat into strips before I put it in the marinade. I also used chicken. I let it marinade over night. Have been asked to make them for our friends cookout in a month.

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I made this recipe for my in-laws, and it was a HUGE hit. I did use a gas grill instead of charcoal. I grilled for 4-5 minutes on each side, and the result was a perfectly pink & juicy steak. You have to let the meat rest, wrapped in foil, before cutting. And definitely take Alton's advice and place the meat back in its juices after slicing.

I made extra marinade and grilled up about 3 lbs of Flank Steak with 1 lb of flattened Chicken Breast. I can't decide if I prefer the steak or the chicken, they were both great in my fajitas. My father-in-law couldn't believe me when I told him it was Flank Steak.

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Yup, it really is! I've made this a number of times, for small and large gatherings, and everybody loves it! Now if I could just get Alton over to cook with, and ingest just a teensy bit of what he knows. How great would that be? He really is unbelievable, and a joy to watch and learn from. Thanks for all the wonderful things I've made and been taught, throughout the years!!!

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Made this as the recipe states except used the gas grill. We loved it.

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I used natural lump charcoal and cooked the skirt steak exactly as Alton recommended...I laid them on the coals and they came out awesome. Trust Alton...and don't use charcoal briquets. Go for it!

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The first time I made this recipe, my husband took one bite, then called his sister and told her she had to try it. She came over, tasted it, and now that's all she wants me to make. She actually invites herself over and pleads for me too cook it. She's since "stopped eating beef," except when it comes to this recipe.
I didn't have a charcoal grill, so I just use my gas grill. Steak cooks for 2 minutes per side on high heat, and is medium rare after resting. I serve it on a bed white rice. The rice soaks up all the juices and makes the perfect complement. On the rare occasion when there are leftovers, this makes a great steak sandwich!