From Best of the Best 13.
The first bite of this didn’t blow me away, but around bite four or five I realized how really solid this recipe is.
The intro to the recipe reads:
Skirt steak has a deep beefy flavor that can really stand up to bold spices, so I take this inexpensive , easy-to-find cut and hit it with lots of garlic and a little honey to rev up the carmelization
That’s a good intro, but it fails to note the citrusy flavors which also really work.
The marinade is
- crushed red pepper rehydrated in boiling water
- orange juice
- lime juice
- soy sauce
- white onion
- 10 garlic cloves
I trimmed the steaks a bit, then put them in the marinade for 24 hours (though the recipe says just 1-3).
The steaks are removed from the marinade, patted dry, then rubbed with
- ancho chile powder
- garlic salt
- black pepper
- lemon pepper (I used dried lemon peel)
The steaks are then cooked on the griddle for 2 minutes each side, removed, and dredged in
- lemon juice
- worchestire sauce
- red pepper flakes
…and then returned to the griddle.
A. Maybe even A+.
UPDATE: After eating leftovers of this four three additional days, the improvement in flavor has utterly trumped the normal declining marginal utility of the same dish, and this gets an A+, maybe even an A++ (note: an A++ has never been awarded before). This dish is
- cheap (around $6/serving)
- stunningly good
Take my word for it: go, cook this IMMEDIATELY.
…and make sure to:
- marinate for at least 24 hours
- consider letting the steaks sit in the fridge with the dry spice rub for a day or two before cooking
- pour some of the butter sauce on each when you plate them