- Cooking Time:
- Preparation Time:
- 4 cups olive oil
- 1 cup soy sauce
- 3/4 cup chili powder
- 1/2 cup cumin
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/4 cup black pepper
- 1/8 cup dark brown sugar
- Yes, it’s a good amount of spices vs the amount of meat but I guarantee people will rave!
- Mix all ingredients well and put in a big enough Ziploc to hold all the ingredients and the skirts.
- Put in fridge at least 12 hours but 24 to 30 is optimal.
- Heat grill to high heat. The good thing about skirt steaks is you can’t mess them up unless you totally overcook them. Since their lengthy and thicker in the middle and taper off to thinner ends, each one will give you from rare to medium well.
- Get as much of the marinade off as possible before putting on grill because the olive oil will flare up big time when they first go on. Seriously big time! You can actually rinse under water but I find wiping them off with a paper towel is enough.
- Grill on very high heat about 2 minutes each side.
- Remove from grill and cut into 6 to 8 inch strips.
- It’s great plain but also you can serve with rolls to make sandwiches and if desired, you can also put grilled onions out to top it with.
- It went so fast at my derby party that my wife never even got any so she requested it for Mother’s Day dinner the following weekend!
- Feedback appreciated.
NotesHere's another steak recipe that i've been tweaking the past few years...
I made skirt steaks for about 45 people during my Kentucky Derby party 5 weeks ago. I had about 13lbs of skirts (mind you there was plenty of other food, including about 3 gallons of awesome chicken fajitas my chef friend brought) and I marinated them for about 30 hours in the following (my normal disclaimer – these are estimated, in reality I just dumped it all in 2.5 gallon Ziplocs together. I’m going to base this on 5lbs):