MEXICAN SKIRT STEAK RECIPE RECIPES

Steps:

• Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Steps:

• In a heated skillet, drop in a tablespoon of butter. Making sure not to burn the butter.
• Season with salt and pepper and sear the eye of round steaks in your skillet. Moving the steaks unnecessarily will make it tough and rubbery.
• Sear the edges of your steak until a crisp, golden brown outer layer forms. Or you can do the finger test to check if it is medium-rare.
• Now, drop in another tablespoon of butter to your skillet.
• Throw in a few sprigs of fresh rosemary and 2 cloves of crushed garlic. The rosemary-garlic infused butter will add a great depth of flavor to your steak. Remove the steak from the skillet and set aside.
• Make a simple gravy from pan drippings with this simple recipe. In the same skillet add your beef broth, onion powder, and paprika.
• Add a few tablespoons of balsamic vinegar, cook for 2 to 3 minutes or until it comes to a boil.
• Turn the heat to medium-high and mix the cornstarch (or flour) to your gravy and bring to a boil.
• Drizzle over your seared medium-rare eye of round steak and dig in! This decadent slice of heaven is sure to leave you craving for more.