by Brie Miller
1/2 cup olive oil
1/3 cup soy sauce
4 whole scallions (washed and cut in 1/2)
2 large cloves garlic
1/4 cup lime juice
1/2 tsp red pepper flakes
1/2 tsp cumin
3 tbsp dark brown sugar or Mexican brown sugar
2 lbs skirt steak (cut into 3 equal pieces)
1/2 white onion (sliced)
1/2 green pepper (sliced)
1/2 red pepper (sliced)
1/2 cup sour cream (for serving)
1 cup cheese (shredded, for serving)
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In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels.
Cook steak on griddle to desired doneness.
When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices.
Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.
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