Ingredients
- 1 tablespoon chili oil
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon chopped garlic
- 1 tablespoon minced ginger
- 1 tablespoon minced lemongrass
- 2 tablespoons chopped green onions, plus more for garnish
- 1/4 cup soy sauce
- 2 skirt steaks, 12 ounces each
- Jasmine rice, for serving, optional
Directions
In a large zip-top bag, combine all ingredients. Squeeze out the excess air and seal. Refrigerate for 24 hours.
Preheat grill.
Remove the steak from the marinade. Grill on both sides for 4 minutes. Alternatively, you can broil the meat for 4 minutes on each side. Remove from heat and let rest for 10 minutes. When ready to serve, thinly slice and serve over jasmine rice, if desired. Garnish with scallions.
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By MdeLuna
Lakeland, FL
on December 26, 2011
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Honestly, I was really concerned about this recipe and almost didn't make it because of the ingredients Ive never used or heard of before. Not a big fan of soy sauce either. But I just bit the bullet and bought all of the ingredients. Due to time constraints, I was only able to marinade for about 2hrs or so. I also added a 1/4 cup of teriyaki sauce. I couldn't believe it but it was a HIT! My boyfriend who is an extremely picky eater just LOVED this recipe and wants me to make it for all of our family and friends. He said he is so glad I made it because now we don't have to go to PF Changs cause it tastes just like it! I would so recommend this recipe.
By Wendy from La Jolla
La Jolla, CA
on June 03, 2011
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Seriously???!!! This s the best skirt steak marinade ever! Emeril never disappoints. Thanks so much!
By mismax
Richardson, TX
on April 08, 2011
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Easy and delicious! Why use some pre-packaged marinade out of a bottle when you can make this one in a snap!
As another viewer said, reduce the marinade for a wonderful sauce.
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