Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 28 2015
Cumin Marinated Skirt Steak
2 skirt steaks
juice of 3 limes
For marinade:
1/3 cup vegetable oil
1/4 cup water
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons sea salt
2 teaspoons chipotle chili powder
2 teaspoons oregano
2 teaspoon2 Worcestershire sauce
1 teaspoon black pepper
For garnish:
10 cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1-2 green onions chopped
1 chili finely chopped
Trim skirt steaks of excess fat. Place into resealable plastic bag. Combine marinade ingredients and pour over skirt steaks. Work marinade around, making sure to coat every bit of meat, carefully release excess air from bag, seal and place into refrigerator. Allow to marinade for 2-4 hours.
Preheat grill for medium heat. Remove steaks from bag and place onto grill grates. Cook for 3-5 minutes per side depending on thickness and desired doneness.
Once steaks are cooked, remove from heat and place onto cutting board and lightly cover with aluminum foil. While steaks are resting, prepare garnish. Slice steaks, garnish and serve.