Created by Marramamba on May 24, 2015
Step 1: Trim skirt steak of excess fat or silver skin.
Step 2: Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.
Step 3: Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.
Step 4: Pour remaining marinade over steaks in zip top bag; seal bag well and knead to make sure the marinade reaches all surfaces of the meat; chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.
Step 5: Remove steaks from marinade and dry with paper towels.
Step 6: Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.
Step 7: Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.
Step 8: Toss with reserved marinade and serve. Makes 4 servings.
Step 9: Note: if cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve*