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Skirt Steak (several different ways)

Skirt steak and flank steak are not the same thing. Skirt steak is a bit fattier which makes it a good thing for me! They both can be on the tough side so take to marinating really well and need to be cooked on the rare to very rare side. ( also a good thing in my book) The other important thing to remember is that you need to slice it against the grain. This keeps it from being stringy. Over the years, I have come up with a few go-to marinades. Truth here = I hardly ever measure and encourage you to just be free. I have approximated amounts and trust that you will vary according to your own taste buds. These recipes are good for 1 lb of meat, so increase as needed. another note - I have an extreme bias for using ALL or as many organic ingredients as possible.
Author: Charity Dasenbrock

Ingredients

Basic Asian sort of marinade

  • ¼ cup sake or Mirin ( rice wine)
  • ¼ cup tamari or soy sauce ( tamari is better for you!)
  • 1 tbsp. fish sauce ( trust me, it won’t make the steak taste fishy)
  • 1 tsp. toasted sesame oil
  • juice of one fresh orange ( or 2 T. of frozen concentrate) ( variation - you could use pineapple juice)
  • 1 big tbsp. orange zest
  • 1 tbsp. grated fresh ginger
  • 1 tsp. granulated garlic

Pomegranate Molasses/Ginger Marinade

  • ½ cup pomegranate molasses ( if not available, put a cup and a half of pomegranate juice in a small saucepan and simmer until it reduces to about 1/2 cup)
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • pepper to taste (black and/or a pinch of red)
  • 1 tbsp. fresh grated ginger

Something sort of Spanish-y

  • ½ cup Sherry or Spanish wine ( please for the love of God, don’t use some of that nasty cooking sherry!)
  • ¼ cup olive brine water
  • 1 tbsp. olive oil
  • black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. granulated garlic
  • (variation - you could use orange juice instead of the wine if you need to, or add some orange zest to the wine mix)

Instructions

  • You can put all the ingredients into a big ziplock bag and mix them up.
  • Add your meat. ( I generally cook it in one pound pieces, just for ease). Shake it up, making sure the meat gets coated. Place on a plate or a tray and put in the refrigerator. Let it marinate at least a few hours, up to about 8.
  • Cook the steak under the broiler or on your grill.

Notes

I hardly ever eat rice but all of these are delicious when sliced and served atop any rice of your liking. They are good on top of salad or a sauté of vegetables. The Spanish one is really good on top of mashed potatoes or a mix of mashed root vegetables ( celery root).
Enjoy! Your belly will thank you for filling it with high quality nutrition. Your mouth will thank you for the deliciousness. Mother Earth will thank you for supporting her with your good food choices. The small farmers that make up the ethically raised meat community will thank you. And all the supporters of EOM will thank you.