Jul 26, 2019

Grilled Skirt Steak... 'Hawaiian Style'

Grilled skirt steak... 'Hawaiian Style'
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Grilled skirt steak has become one of my favorite ways to serve beef.  Why you ask, because it's a cheaper cut of beef and if you follow this recipe you will love how it comes out. You want to look for the 'Outside' skirt steak cut rather than the 'Inside' skirt steak which is a tougher cut. 

To start, remove any silver skin. Silver skin is a butchery term referring to a type of connective tissue found in most animals. Its name is very descriptive: to find the silver skin you need only look for a thin membrane with a silvery sheen. It's very easy to remove with a sharp knife. If you don't the steak will be tough.

Now comes the tasty part of preparing your steak for the grill, the marinade. This marinade has lots of tropical flavors that give this steak great flavor. Read on, this is really not a difficult recipe, and your friends and family will love it.

If you live on the Hawaiian island of Moloka'i, you can sometimes find this cut at Friendly Market, if not, ask the meat department to special order it for you. Or you can call the Molokai Livestock Co-Op at (808) 567-6994 to check availability. They are located at 3367 Mauna Loa Hwy, Ho'olehua.

Marinated & Grilled Skirt Steak

This is a one pound 'outside' skirt steak,
sliced thin... plenty for 3 people.

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1 tablespoon freshly squeezed lime juice
3 tablespoons soy sauce
1 tablespoon minced garlic
1/4 cup pineapple juice
1-1/2 pound 'Outside' skirt steak, trimmed
1/2 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon black pepper
3 tablespoons cilantro

Combine all together in a zip top bag, or Large shallow dish. Cut the skirt steak into two or three pieces, then marinate them for one hour, turning the beef in the marinade after 30 minutes.

Preheat grill to medium-high. When ready to grill, drain the skirt steak and use paper towels to pat dry. Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-5 minutes per side for medium rare to medium, depending on your preference.

When ready transfer the steaks to a cutting board and let it rest for about 10 minutes, covered with foil. Slice the steak thinly against the grain, starting at one corner and cutting on the bias. Cutting the beef thinly against the grain is important. By doing this the steak will be more tender.

Makes 4 servings.

Note: This steak is great served with hot corn tortillas with thinly sliced avocado, tomato slices, and a dash of fresh lime juice and hot sauce if you desire.

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