john a
Executive Chef
Skirt Steak that is
Marinade
1 TSB Ground Ginger
1/2 Red Onion, Chopped
4 cloves Garlic, Chopped
1/2 cup Parsley, Chopped
1/8 cup Gravy Master
1/4 cup Dry Red Wine
1/4 cup Soy Sauce
1/4 cup Vegetable Oil
1/2 teaspoon Black Pepper
1/4 cup Brown Sugar
S&P To Taste
Place all ingredients in a food processor, blend to a paste.
Transfer to bowl, cover, and refrigerate 3-4 hours. Then place the steak in a dish and spread the marinade over it.
Refrigerate for 24 hours turning once.
Remove the steak from the marinade and rinse well, let it warm up to room temperature.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Place the steak
on the hot grate and grill until cooked to taste.
Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into thin slices at a 45
degree angle across the grain.
Marinade
1 TSB Ground Ginger
1/2 Red Onion, Chopped
4 cloves Garlic, Chopped
1/2 cup Parsley, Chopped
1/8 cup Gravy Master
1/4 cup Dry Red Wine
1/4 cup Soy Sauce
1/4 cup Vegetable Oil
1/2 teaspoon Black Pepper
1/4 cup Brown Sugar
S&P To Taste
Place all ingredients in a food processor, blend to a paste.
Transfer to bowl, cover, and refrigerate 3-4 hours. Then place the steak in a dish and spread the marinade over it.
Refrigerate for 24 hours turning once.
Remove the steak from the marinade and rinse well, let it warm up to room temperature.
Set up the grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Place the steak
on the hot grate and grill until cooked to taste.
Transfer the steak to a cutting board and let rest for 5 minutes. Using a sharp knife, carve it into thin slices at a 45
degree angle across the grain.