Marinated Skirt Steak recipe Epicurious. Decent simple marinade. The cilantro has no effect on the flavour event when used at much greater quantities than required by the recipe. Try using Mojo its in the Spanish section of the grocery. You will also need 1 Corona and. I tried this based upon the fact I had 3 pounds of skirt steak in my freezer for several months I didnt have fresh cilantro so I substituted it with a Goya product that is made from it. I allowed the steak to marinade for about 5 hours and prepared in my stove top grill pan is several batches. I got the best steak that I had had in a long timeMoist, tender and even reheats very well. My new go to recipe After reading the reviews for this recipe I decided to give it a try. My on hand ingredients worked fantastic Tender good strong flavor after only 3. T7YKqomw' alt='Skirt Steak' title='Skirt Steak' />I will make this again Here were the changes I made YUM Reducing the cayenne provided just the right amount of heat based on serving this with traditional homemade chimichurri which is spicy and hot. The guajillo was the perfect sub for the other 12 TBLS of cayenne. Guajillo is warm, flavorful but not hot. TBLS cayenne. 12 TBLS good quality ground guajillo chili. I chose to use good quality grapeseed oil for its high smoke point for grilling around 4. So good I plan to try it with other meats. I made a riff on this recipe by. Chilpolte chilis. Tsp lime juice. 4 adding 2 Tsp fresh Mex oregano. Italian dressing and just adding canola oil. I love this marinade It is very easy to make and very forgiving. I make it with 2lb of skirt steak and all 4 of my kids eat it which is unusual. I make the recipe as is. We like the spiciness of it. Made up as instructed and the steak came out delicious. I used an aged balsamic, whipped the mixture smooth in a Vitamix and cooked the meat on a gas grill at medium high temperature 4. There is probably a bit more marinade than necessary for 4lbs, though. This was a hit at two recent events a barbeque for my sons college baseball team and a dinner party for 6 at home. Flank steak and skirt steak are both long, oddlooking cuts of steak. A tbsp of cayenne sounds like a lot, but it melds into the other flavors of the marinade quite nicely. Used on flap steak as well as the recommended skirt steak. Used flank steak, marinated four hours. I thought this tasted great, even though I could not taste the cilantro after it was cooked. My balsamic was a maple fig, so that might have added another dimension. A easy, savory marinade that makes. The worcestshire gives it a. For an easy al fresco meal, head outdoors and fire up your grill to prepare this budgetfriendly cut of steak. The balsalmic vinegar creates the base. Of all the inexpensive cuts on the cow, the skirt is probably the greatest dollartoflavor value out there. Riddled with plenty of buttery, beefy fat with a deep. How to cook skirt steak in 5 different ways. In full disclosure, I was afraid an entire tablespoon of cayenne would be way too much for my kiddos so I substituted an equal amount of Montreal Steak Seasoning because they love it. That was a great sub we were licking our plates clean. I served strips of skirt steak on whole wheat tortillas topped with smoky Mexican cheese, cilantro, and sauteed onions and peppers. Ill be making my modified version of this recipe again and again. This has become my go to recipe for skirt steak. The balsamic vinegar and kosher salt combine to produce an exceptionally tender steak. The cayenne gives just the right amount of kick. We know steak here in the Windy City and I have been preparing this skirt steak to rave reviews for years. NY strip and better cuts of meat. Lime to give it a little extra zing. By the way. anyone else fed up with the positioning of rollover ads on EpicuriousNot exactly easy to use the toggle bar on the right side of a recipe and not inadvertently activate the expanded Westin ads. Ugh. Guess Ill go down as an ahole in part because Im in a small minority of underwhelmed reviewers of this recipoe and in part because of what Im about to say. This was an utterly unremarkable marinade. It was far too trite to go through the trouble of blending ingredients. In fact this probably would have worked better with less Worcestershire, less balsamic. Maybe citrus instead of all that vinegar. Maybe more aromatic vegetables. Perhaps fennel. As written its got Susie Homemakers dinners prepared between soaps and Oprah cookbook. PASS. Gave it 4 Forks because hubby and kids loved it. The skirt steak was tender and flavorful. Easy recipe to follow. Grilled some red peppers on the side and served the steak with rice. Will definitely make it againExcellent marinade. I made it exactly. High Fiber Dinner. I LOVED this, and will make. Im just sorry I. Will have to try it under the. I had was not very tasty and I only had dry cilantro but WOW I also reduced the used marinade down for a dipping sauce and that was incredible as well. I was rather disappointed with this recipe given the rave reviews. OK, but not great. I thought it was too vinegary and not very interesting. Truly exceptional, and I dont. I made this. exactly to specifications, other. I halved the meat knowing 2. I also did use. the Alton Brown trick of pulling. I. finished everything else. Great. results. My sides were. Im. telling you, this was as good a. Ive eaten in a couple. The only reason I stopped. Incidentally. the skirt steak I used was from. I bought and. had made a couple earlier. This recipe, by. far, turned out the most tender. This is the best beef marinade. Ive found. I used flap. I used less than half. I made. the whole recipe for the marinade. I. also marinated the meat overnight in. I cooked the meat in a grill. I then cut the meat into. This meal is a. favorite of our teenage boys and. This is good. Scaled down well for a smaller steak. Gave three over four as I am not convinced this is THE skirt steak marinade. I liked the spice of the cayenne the portion here was not spicy, so dont fear it felt it needed a touch of sweetness. YUMMM Make this. I usually dont like to marinate meat but this brought such flavor. Truly amazing dish thats been a crowd pleaser for me multiple times now. The richness of the marinade brings not only bursting flavors but keeps the meat even more tender. Ill make this one again, and again, and again Ive lost count how many times Ive made this dish friends askfor it repeatedlyI emulsify all ingredients before putting the steak in a ziploc to marinate for no more than 3 hours. Be sure to scrape off excess as not to char.