Thanks for this yummy looking recipe, i always thought ti was toughand it needed to go in the slow cooker, going to try this for the boyfriend tomorrrow night and Skirt si def going to be used for my fajitas in future. My parents put their cows in the freezer (well about one a year) and I never know what to do with the skirt.
ALSO because I am gluten free/fructose free I used tamari (wheat free soy sauce) and hoi sin (instead of honey) and it was AMAZING!
I would highly recommend people try the hoi sin marinade (it is soy/plum/sugar/garlic/chilli). Also adds a lovely red tinge around the outside of the steak when sliced – looked great at dinner time.
For skirt steaks, I tend to cut the long strips into a couple manageable sections (WITH the grain); marinate; grill; then slice right before serving AGAINST the grain.
When you see a whole piece of skirt steak, you’ll understand what I mean, but it’s hard to explain w/o showing you a photo. I’ll work on a skirt steak post in next week or so.]]>