Recipe courtesy of PEI Certified Beef
cloves garlic, minced
cup (50 mL) olive oil
tbsp (30 mL) vinegar
tsp (5 mL) ground cumin
tsp (2 mL) chipolte chili powder
tsp (2 mL) granulated sugar
handful fresh herbs such as cilantro, basil, oregano and/or parsley, minced
lb (0.91 kg) Prince Edward Island Certified Beef Skirt Marinating Steak
Coarse sea salt and ground black pepper
Fresh Tomato Salsa (recipe follows)
Combine garlic, lime juice, oil, vinegar,cumin, chili powder, sugar and herbs in large resealable freezer bag. Pierce steak all over with fork; place into bag and refrigerate for 1 to 12 hours.
Remove steak from marinade and pat dry with paper towel; discard marinade. Season all over with salt and pepper.
Cook steak on lightly oiled grill over medium heat (400°F/200°C); close lid and cook, for 6 to 8 minutes, turning at least twice, for medium-rare doneness 145°F(63°C).
Remove to cutting board; tent with foil and let stand about 5 minutes before carving into thin slices across the grain. Serve with Fresh Tomato Salsa.
Fresh Tomato Salsa
In medium bowl, combine 2 medium tomatoes, (seeded and diced), 1 small avocado (diced), 1/2 onion (minced), 2 cloves garlic (minced), 1 jalapeno pepper (seeded and diced), juice from 1 lime, 2 tbsp olive oil and handful of fresh herbs such as oregano, basil and/or cilantro (chopped). Season with some granulated sugar, salt and pepper to taste.
Since Skirt Steak is thin, a marinade time as little as 1 hour still gives great flavour and tenderness. Skirt Steak can also stand up to an aggressive marinade for up to 24 hours without getting mushy.
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