Grilled skirt steak

02 Aug


I marinated these juicy strips of skirt steak in some worcestshire sauce, pineapple juice, Bragg’s liquid amino, hickory smoke, sea salt, and black pepper, and then fired them up on the grill. I will then slice them thinly against the grain, (which helps make them tender to taste) and serve over a fresh organic salad of spring mix leaves, pineapple chunks, fresh shaved parmesan cheese, croutons, and classic garlic vinaigrette dressing.  What a saitsfying meal in under 15 minutes! This has become my favorite cut of steak, even above a ribeye.  Making meat an accessory to the meal, and not the main course, really is a smart and budget friendly way to experience a nice cut of meat, without sacrificing quality, or your pocketbook. 😉

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Posted by on August 2, 2012 in Uncategorized


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