Skirt Steak

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This marinade ROCKS

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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!

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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!

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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.

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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.

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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!

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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.

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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.

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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.

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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.