Beef, Cookout and BBQ

MARINATED SKIRT STEAKS

  • 2 - 3 pound Skirt steaks
  • dash Meat tenderizer
  • 1/4 teaspoon Cayenne pepper
  • 3/4 teaspoon Black pepper, coarsely ground
  • 1 teaspoon Sugar
  • 1 teaspoon Onion powder
  • 1 teaspoon Sea salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Chili powder
  • 1 heaping tablespoon Garlic powder
  • 2 tablespoon Oil
  • 2 tablespoons Honey
  • 1/8 cup Soy sauce, dark
  • 1/8 cup Terriyaki sauce

    • Coat steaks liberally in meat tenderizer.

    Combine all remaining ingredients in a heavy large resealable plastic bag.

    Put steaks in bag with marinade. Let sit for at least 4 hours, preferably overnight or even two days, periodically tumble the bag to be sure all steaks are thoroughly saturated and able to soak it up..

    On serving day:

    Preheat grill for medium-high heat. Lightly oil the grill grate to prevent sticking. Grill steaks until done on outside, still pink inside. Cut across grain to serve.

    Serve in rolled portions or cut into strips and use for fajitas, etc.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!