Discussion in 'Swamp Cook Shack' started by hawaiigator, Apr 18, 2019.
Who’s got a “to die for” Skirt steak recipe? Would be much appreciated
1 1/2 - 2 Lbs Skirt Steak, cut into 4 servings
1/4 Cup Olive Oil
3 Tbsp Soy Sauce
1 Tsp Worcestershire Sauce
3 Cloves Fresh Garlic, minced (Chop fine, then add pinch of Kosher salt, and mince with side of Chef's Knife)
1 Tbsp Freshly Grated Ginger (or 1 Tsp Ground Ginger
1/2 Tsp Ground BlackPepper
Juice from 1 Lemon and 1 Lime
Place all ingredients into a resealable plastic bag, and remove as much air as possible, to ensure that all sides of the meat is covered.
Marinate for at least 8 hours, or overnight.
Grill, or sear in cast iron skillet... for a good medium rare, 3 minutes on each side.
NOTE: Remember to let the steak rest for about 5 minutes before slicing it, AND..
ALWAYS make sure you slice Skirt Steak on the bias... against the grain, or you'll end up with tough stringy pieces.
Sounds like a good weekend surf and turf plan for it
How did your Skirt Steak turn out?
Pretty amazing. I do have to say that my shrimp was the winner though.
I'm pretty sure that you only get fresh Hawai'ian shrimp?
Fresh from the grocery store haha. Not the fish market or anything
Man!! Hawai'i brings in some very tasty shrimp.
Down here, on the Intracoastal Waterway, when the Moon is right, you can stretch a net between a couple small boats, and haul in about 4-6 five gallon buckets of very sweet shrimp!
You get 5 or 6 guys together, with three boats, and everyone stocks their freezers!... (Plus, I save and freeze all of the shells andd heads to make a shrimp or seafood stock... check out the recipe in the "making stocks" thread here)
Did an encore tonight. I felt the steak needed an extra little “zing” to it so I added an extra tbsp of lemon and lime. I feel it did it more justice to my liking at least. Shrimp still steal the party though. But they are hard to beat imo
Can’t say I ever did that but I will say when I was stationed in Key West, I loved sitting there at the pier watching all the tarpon line up similar to how you speak with people and boats. The current ripping in Fleming cut just bringing the shrimp to the welcoming jaws of those tarpon.
The nice thing about that recipe is that it's "tweakable"...
If you want a little more "zing", you could always put a squirt or two of Siaracha Sauce to the marinade.