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Mexican Skirt Steak Marinade with Piloncillo and Cumin
This wonderful skirt steak marinade transforms tough skirt steak into something tender and delicious. Cooking meat directly on top of the coals might seem like a strange idea but blowing the ash off the coals gets them super hot and cooks your meat really fast. Serve this tasty steak with grilled onions and bell peppers, if you like. It is also nice with Spanish rice or a baked potato.
This Mexican style skirt steak marinade is easy to make and it gives a lot of flavor to the meat. If you like Mexican food recipes you will love how the lime juice tenderizes your skirt steak and the other ingredients give it lots of authentic south of the border taste. The piloncillo, which is Mexican sugar, gives it a wonderful sweetness too.
Rich and Tangy Skirt Steak Marinade
Ingredients -
2 lbs inside skirt steak, in 3 pieces
⅓ cup soy sauce
½ cup olive oil
½ teaspoon ground cumin
3 tablespoons piloncillo or dark brown sugar
¼ cup lime juice
½ teaspoon red pepper flakes
2 cloves garlic
4 scallions, cut in half
Preparation:
Puree the garlic, scallions, oil, lime juice, sugar, cumin, red pepper, and soy sauce in a blender to make the marinade.
Put the skirt steak in a Ziploc bag and pour in the marinade.
Remove as much air from the bag as you can and let the meat marinade for an hour.
Heat some charcoal on the grill until you get gray ash.
Pat the steaks dry with paper towels and blow the ash off the charcoal with a blow dryer.
Cook the meat for a minute per side directly on the coals, then wrap it in double thick aluminum foil and let it sit for 15 minutes.
Take the meat out of the aluminum foil and slice it thinly across the grain.
Put it back in the foil and toss it with the juices.
