Marinated Wagyu Inside Skirt Steak

Ready in 15 minutes after 4 hour marinade and 1 hour to room temp.

Serves  4 people

Ingredients (The Marinade)

  • 1 Full Wagyu inside flank steak (do not cut up full piece) You can use regular flank steak as well
  • 1/3 cup of extra virgin olive oil
  • 4 tablespoons D.a.T. SaUcE (https://dat-sauce.com)
  • 1 tablespoon smoked paprika (I like heavy smoked paprika)
  • 2 tablespoons Aleppo Pepper
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh squeezed lime juice (I love the small limes from the Mexican markets)
  • 2 tablespoons spicy brown mustard
  • 3 tablespoons worcestershire sauce

Preparation

  • Wisk all incredients above in a glass container or other mixing bowl.  Mixture should thicken and look like a creamy dressing type consistency. 
  • Place your skirt steak in a shallow tray
  • Pour the marinade over the steak, be sure to keep the marinade over the meat.
  • Rub the marinade over one side, flip the steak then rub the marinade throughly over the other side.
  • Place in fridge uncovered for 2 hours then flip steak and let sit another 2 hours
  • Take steak out of fridge and let sit 1 hour to get to room temperature
  • Start up your grill (you can use cast iron, or large griddle). I used Zenfiyah Coconut Charcoal for it’s extremely hot and long burning properties without any acrid smoke.  
  • Place your steak on your cast iron tray or griddle (I used GrillGrates flipped over to form a griddle ( that allows the drippings to hit the Zenfiyah) Charcoal and make an amazing full flavored smoke.
  • Cook Steak to your liking. I grill at 585F (around there) for flank and grill the steak for 4 minutes per side then test for desired doneness using my finger.   This steak should not be cooked more than medium rare as it’s lean and juicy so you don’t want to cook all the moisture out.

Tips

Let the steak rest when done for 5 minutes and you will notice a lot of juicy coming out of the meat. This is an important wait and do not skip the 5 minutes wait.  Make sure you cut the steak in 4 equal parts and turn the pieces sideways (so you are cutting across the grain).  Slice1/4 inch slices and you can use the meat for tacos, tostadas, burritos, or fajitas as well as anything else you want.  

I make soft tacos and top it off with more D.a.T. SaUcE and some cheese and enjoy the scintillating steak!

Loading...
Enter your search terms below.