Super Quick Skirt Steak: Cook Once, Eat Twice

No Comments | Written on July 24, 2012 at 5:00 pm, by Colombe Jacobsen-Derstine

Skirt steak is a quick-cooking cut of meat, known for its flavor, but it can be tough. No worries, though. A simple marinade easily tenderizes the meat, which you can prep the night before and let rest in the refrigerator. You can also play with your favorite herbs to infuse even more flavor. Because skirt steak cooks fast, it’s easy to throw on the grill. But remember, you can always use the broiler setting on your oven instead.

First, you want to double the amount of meat called for in each of the Mexican-inspired recipes below and marinate it in a tequila base for both dishes. Tequila imparts a nice flavor but also works wonders when it comes to tenderizing the meat.

Day One (Dinner): The 4-herb chimichurri sauce in this gaucho steak is super garlicky. Remember that not all garlic has the same intensity, so add it sparingly and adjust to taste.

Day Two (Lunch or Dinner): Use the leftover steak to make tacos with mango and avocado. Yes, I know the recipe calls for fish, but I’ve always loved the taste of mango and steak together. And having the meat ready to go makes sense during these dog days of summer.