cookieee
Sous Chef
Last made this back in 2011 when I was doing most of the cooking, (I made the marinade) and DH did all of the grilling. lol It got a Very Good rating.
Grilled Mandarin Skirt Steaks (makes 4 to 6 servings)
Marinade:
Zest and juice of 4 large tangerines or small oranges (about 2/3 cup)
1/4 cup soy sauce
2 TB vegetable oil
2 TB minced fresh ginger
2 tsp minced garlic
2 tsp hot chili garlic sauce, such as sriracha
2 skirt steaks, about 1 lb each and 1/2" thick
1. Make the marinade: In a small bowl, whisk the marinade ingredients.
2. Cut each steak into 8 to 10" pieces. PLace the steaks in a large, resealable plastic bag and pour in the marinade. Refrigerate for 1 to 2 hours.
3. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and discard marinade. Lightly pat the steaks dry with paper towels. Grill the steaks until cooked to desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 2 to 3 minutes.
Source: adapted from Weber's "Real Grilling"
Grilled Mandarin Skirt Steaks (makes 4 to 6 servings)
Marinade:
Zest and juice of 4 large tangerines or small oranges (about 2/3 cup)
1/4 cup soy sauce
2 TB vegetable oil
2 TB minced fresh ginger
2 tsp minced garlic
2 tsp hot chili garlic sauce, such as sriracha
2 skirt steaks, about 1 lb each and 1/2" thick
1. Make the marinade: In a small bowl, whisk the marinade ingredients.
2. Cut each steak into 8 to 10" pieces. PLace the steaks in a large, resealable plastic bag and pour in the marinade. Refrigerate for 1 to 2 hours.
3. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Remove the steaks from the bag and discard marinade. Lightly pat the steaks dry with paper towels. Grill the steaks until cooked to desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 2 to 3 minutes.
Source: adapted from Weber's "Real Grilling"
