feasting with friends

Skirt Steak Marinade

Grilled Marinated Skirt SteakI love the flavors of the steak in restaurants that is typically served in steak fajitas. I had never been able to duplicate the flavors…until now.  The best thing about this marinade is the fact that it’s made with fresh ingredients. Pure deliciousness! None of that powdery stuff in a packet. I first saw this recipe at the site homecooking.about.com. I did change the recipe a bit, but the link is listed below if you wish to check it out. Instead of using this steak in fajitas, we used it in a Quesadilla for a quick no fuss dinner [see below]. Note: I prepared the steak on a grill but it can be prepared on the stove if you prefer. It’s best to use a grill or ridged pan. You’ll want to cook it on high, so make sure you have good ventilation to keep the smoke detector quiet 😉

Ingredients:

2 pound skirt steak, trimmed of excess fat

juice of 1 lime [hint: microwave the lime for 10-20 seconds – much easier to squeeze!]

2 teaspoons ground cumin

3 garlic cloves, minced

2 Tablespoons olive oil

1 teaspoon coarse salt

6-8 fresh cilantro or parsley sprigs [or a combo of the two]

Place steak in a plastic bag. Mix lime juice, olive oil, cumin, garlic and salt in a measuring cup. Whisk briefly then pour over the meat. Add sprigs of cilantro/parsley. Marinate for 2 hours in the refrigerator. Pre-heat your grill to high. Remove steak from bag and allow excess marinade to drip off. Grill over high heat for 3-5 minutes each side for medium rare.

Suggested Use: Steak Quesadilla

Steak QuesadillaIf you’d like to give this Steak Quesadilla a try it’s as easy as can be. I find it easiest to make them on the stove top in a saute pan. Simply spray the pan with cooking spray and heat to medium high. Using a flour tortilla, place a generous helping of sliced steak on 1/2 of it, layer on cheese of your choice [I used 4 Cheese Mexican Blend] and fold the tortilla in half. Place in the heated pan, I place a smaller pan on top of the folded tortilla to keep it in place. When you begin to hear sizzling [2-4 minutes], check the bottom. When it’s a nice golden brown, spray the top with the cooking spray and flip it over. Once again using the smaller pan to apply a little pressure. After 2-4 minutes you’ll have a nicely toasted, ooey, gooey quesadilla. Serve with the toppings of your choice. The Blend It Up Salsa recipe I posted goes great with these.

http://homecooking.about.com/od/beefrecipes/r/blbeef11.htm

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