On our recent trip to Disney World we ate in Downtown Disney at a new restaurant called Paradiso 37. Paradiso 37 serves food from North & South America. This was the best meal we had on vacation. Tadd tried the skirt steak and we both loved it. We knew we had to make our on version when we got home. We decided on a variation of Alton Brown’s skirt steak recipe. The steak was fantastic! It was very flavorful and tender. We both really enjoyed it and will be making this again soon.
Skirt Steak
adapted from Alton Brown
- ½ cup olive oil
- ⅓ cup Dale’s seasoning or soy sauce
- 1 Tbsp onion flakes
- 2 large cloves garlic
- ¼ cup lime juice
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- 3 tablespoons dark brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and grill over hot coals for 1 ½ minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
Chris – we are already trying to decide what to marinate our next skirt steak in. I almost did a fajita flavor this time.
Too cold? Too dark? None such! 😉
Nice looking steak. It looks VERY tender. Skirt steak also goes well with thai flavors or fajita style.
Lea Ann – it gets dark here at 5:00 but I just make my husband brave it!
Mouthwatering! It's still too cold and too dark to grill here in Denver. It's dark before 5:00.