I know I did a skirt steak not long ago but as I said in that post it is a great cut of meat. This is my go to recipe for a marinade with skirt steak. This marinade has gone through several changes over the years but this is the version I have stuck with the longest. First thing first remove the steak from the packaging and make sure it is unfolded. I say this because if I get the skirt steak from the grocery store in the vacuum pack it is folded under to take up less space in the display case. Make sure it is unfolded so you can season all of the surface area of the beef. Pat it dry with paper towel and place in the bottom of a large zip top freezer bag. Into the bag add 1 teaspoon salt, 1 teaspoon fresh ground pepper, 1/4 cup brown sugar, 1/2 cup Worcestershire sauce, 1/2 cup Kraft Catalina salad dressing, 1/2 cup teriyaki sauce, 2 cloves of garlic peeled and smashed, zest and juice of 1 lime. Now comes the secret ingredient is 1 cup of Southern style sweet ice tea. I know some of you are thinking what in the world are you talking about tea in a marinade? As I said this has gone through several variations and originally I used cola but on a whim one day I tried sweet tea and find it is the best this marinade has ever been.
Add all of the ingredients to the large zip top freezer bag and press out as much air as possible and seal the bag. Massage the meat mixing up everything in the bag. Place the bag in a medium size bowl making sure to keep all of the steak submerged in the marinade and place in the refrigerator for 4 hours to 24 hours.
After letting steak marinate remove from fridge and let it come up to room temp, about 30 minutes or so. Pre heat oven to 350. Place a large oven safe skillet on stove over medium high heat. Add 1/2 tablespoon butter to pan and let melt and begin to brown but not fully brown. Add skirt steak to the pan and sear on both sides. Now depending on the size of your pan and skirt steak you may have to cut the skirt steak in half to fit it in the pan. Sear both sides usually about 1 minute per side but remember you can’t go back so err on the side of caution and if you need to flip it twice just make sure you get a good sear on both sides. Once the sear is done move the skillet to the preheated oven and let cook for 5 minutes. This will give you a perfectly medium rare center and medium on the ends as the ends of the skirt steak are thinner.
Now while the steak is in the oven it is time to make the mushrooms. In a second large skillet over medium melt 1 tablespoon of butter add 8 oz. sliced baby portabella mushrooms salt season well with salt and pepper. Keep an eye on the skirt steak. I would actually start this when starting the skillet for the steak. In the pan with the mushrooms add 1/4 cup teriyaki and 1/4 cup Catalina and 1 tablespoon Worcestershire sauce stir to combine. Lower temp of burner to medium low and continue to cook mushrooms stirring often.
If you haven’t already it should be time to remove the steak from the oven and transfer to cutting board and tent with foil.
Be careful with the mushrooms you want the mushrooms cooked and the sauce to caramelize but it can easily burn because of the sugar in the salad dressing.
Thinly slice the skirt steak on the bias. Serve over rice, I used Basmati rice, top with the mushrooms and sauce. Now another secret to this is the last little touch top everything with thinly sliced scallions. It just is not the same without the scallions.
INGREDIENTS for STEAK
1/2 tablespoon butter
1 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup Kraft Catalina salad dressing
1/2 cup teriyaki sauce
2 cloves of garlic peeled and smashed
zest and juice of 1 lime
1 cup of Southern style sweet ice tea
Add all above ingredients to large zip top freezer bag and massage to mix well
Press as much air as possible out and close zip top
Place zip top bag in fridge for minimum of 4 hours to as much as 24
Remove from fridge and bring to room temp preheat oven to 350
Heat oven safe skillet on stove over medium high and melt butter
Add Steak to pan and sear both sides about 1 minute per side
Transfer pan to oven and cook for 5 minutes
transfer to cutting board and tent with foil to rest for another 5 minutes
Slice thin on the bias and serve over rice
INGREDIENTS for MUSHROOMS
8 oz slice baby Portabella mushrooms
1 tablespoon butter
1/4 cup teriyaki
1/4 cup Catalina
1 tablespoon Worcestershire sauce
salt and pepper to taste
Over medium heat in a medium saute pan melt butter
Add mushrooms season with salt and pepper
stir and begin to cook mushrooms
Add teriyaki Catalina and Worcestershire lower heat to medium low stir often
Once sauce starts to caramelize remove from heat and pour over steak.