Skirt Steak with Peter Luger Lime and Garlic Marinade

For a simple, easy meal try skirt steak tonight. It’s a very flavorful cut of meat and cooks up in minutes. For a tender bite every time, be sure to cut the meat against the grain as I demonstrate in the photos below.

I prefer to grill skirt steak, but when I can’t I just cook it under the broiler.

Ingredients:

• 2 pounds of skirt steak
• 1 cup or about ½ the bottle of Peter Luger Steak Sauce
• Juice of 1 lime if small use 2
• 6 cloves of garlic, chopped
• ¼ cup olive oil
• 1 handful fresh chopped cilantro

Directions:

Place steak in large Ziploc bag.  Add all the ingredient to the bag. Seal bag and massage the bag with your hands so that all the ingredients mix well together.

Let marinade in the refrigerator for at least 3 or 4 hours. I prefer all day or overnight.

Remove steak from the refrigerator at least 30 minutes prior to cooking.

Remove the meat from the marinade and place on a cookie sheet. Give it a little sprinkle of salt and put it into the oven with the rack about 4-6 inches from the heat source or the top rack of the broiler.

Broil the meat about3-4 minutes on each side.

Once the meat is done, remove it and set on a separate plate. Cover the meat lightly with tin foil. Let the meat sit about 10 minutes before you slice it so it will retain its juices.

Once it is done resting, place on cutting board and cut about 1 inch thick slices against the grain (see photos below on how to slice).

Cook’s notes: You can find the Peter Luger Steak Sauce in the refrigerator section near the meat at your local grocery store.