Fajita-Grilled Rosewood Skirt Steak

1018 Club, Beef, Steaks

Difficulty: Easy Servings: 8 Source: CHEF KENT RATHBUN

INGREDIENTS

FOR THE FAJITA GRILLED SKIRT STEAK

5 pounds skirt steak trimmed and cleaned, cut in 8 oz steaks

4 ounces olive oil

2 tablespoons garlic cloves peeled

2 tablespoons shallots peeled

2 jalapeño stem removed

4 tablespoons whole cilantro leaves and stems chopped

4 tablespoons lime juice freshly squeezed

2 tablespoons tamari soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons cracked black pepper

1 tablespoon Chef Kent Rathbun’s Steak & Chop Garlic Salt

DIRECTIONS

FOR THE FAJITA GRILLED SKIRT STEAK

1. In a vita mix blender, add olive oil, garlic, shallots, jalapeño, cilantro leaves, lime juice, tamari soy sauce and Worcestershire sauce then blend until smooth.
2. Transfer to a clean container and store properly.
3. Marinate skirt steaks for 1 to 2 hours before cooking.
4. Season on both sides with cracked black pepper and Steak & Chop Garlic Salt.
5. Transfer to a hot wood or gas grill and grill until steaks are medium rare (do not over cook), remove from grill, and set aside to rest.
6. After 3 to 5 minutes slice thin against the grain and serve.

NOTES

www.rosewoodbeef.com