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Grills have been working overtime this summer, offering a break from my usual post in from of a hot oven. I don’t need to explain how cooking on those sizzling grates adds depth of flavor to the final dish. Last week, you may have caught the recipe for lamb steaks cooked on a grill. Well, now you have steak of anther kind–skirt steak. This quick cooking, fairly inexpensive cut of beef takes on marinades easily, making it a great choice for your favorite flavors. Here’s a skirt steak recipe that’s sweet, tangy and slightly spicy. The marinade, sweetened with molasses, transforms into a sauce, so nothing goes to waste.
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon coarse ground black pepper
- 2 pounds skirt steak