Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with...
Author: Chef John
I got this carne asada recipe from my friend's mother in Phoenix. This recipe will marinate 5-6 pounds of meat and can be halved or doubled. Serve this with flour tortillas and salsa.
Author: bdv1973
Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.
Author: Boysmom
The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.
Author: Boomdog02
Skirt steak marinated in hoisin sauce.
Author: Nesto
This is an old family recipe we used to make for summer cookouts. I have tried this marinade with other cuts of beef, but found it really works well with skirt steak. Over 40 years later, this is still...
Author: larmcc
I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever...
Author: Chef John
Skirt steak marinated in a combination of Guinness stout beer, hot sauce, and brown sugar. This produces a slightly sweet, juicy steak that will make your mouth water!
Author: Boomdog02
Growing up in Chicago, the measure of a man was his secret recipe for preparing and grilling skirt steak. Here is my family recipe. I have brought these steaks to many throw-downs in my new home in North...
Author: bubba
Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
Author: NickiSizemore
Mouth-watering marinade for skirt steak (works well with pork tenderloin and other cuts of meat).
Author: blythegreene
This succulent grilled skirt steak recipe would be perfect for your summer cookout.
Author: Chef John