Nothing better than to fire up the Cowboy Cauldron* and grill marinated skirt steaks for a small group or a big party. It’s the easiest and tastiest grilled steak that I have ever served and the most requested recipe of all time. Hat tip to Wesley Maloney who crafted this recipe decades ago when raising her tribe of six. When all of their friends would pop over, a small dinner could turn to 20 people. Wesley would make and freeze these marinated steaks and at a given notice could have dinner ready for dozens without any notice.
*Any grill will do but the Cauldron fires up to a high heat and you can flash cook the steaks.
Serves 12
Ingredients
- 6 pounds of skirt steak in long strips, should be under/over 1/4 inch thick, be sure to ask your butcher for the “outside skirt”
- 1 cup each of canola oil, ketchup, soy sauce
- 3 – 6 dashes of Sriracha
- 1/4 cup each of dried oregano, dried chopped onion bits, dried chopped garlic bits
- Juice of two lemons and don’t worry about the seeds
- 2 teaspoon of kosher salt
- 1 teaspoon of freshly ground pepper
Making It
- Whisk together the oil, ketchup, Sriracha, oregano, onion, garlic and lemon juice in a mixing bowl/bin and then add all the steaks making sure they all are covered with the marinade
- In groups of three, put the steaks in gallon sized sealed freezer bags, divide the extra marinade in each back, press the air out and seal
- Marinate a minimum of 12 hours or overnight (you can also freeze up to 6 months after they have been fully marinated)
- Fire up the grill as hot as you can get it and let sit covered for 15 minutes, cook the steaks for 2-3 minutes each side and let rest on the cutting board for 10 minutes, cut in one inch strips and pour the juices from the cooked steaks on top, pile up the meat for serving
Top: There are four skirts per cow and be sure to get the outside skirt, it is a big difference in flavor.
Side suggestions:
Make the dinner a surf and turf and serve with roasted clams tossed in a shalot basil butter sauce.
It’s time to start thinking about moving into Fall menus, so be the first to bring backed a tasty herbed mashed potato.
Serve the steak over a Greek salad and make some old school Spanish tomato bread.
Or just look around to see what fits best for you:
Pingback: Roasted Onion Tomato Salad w/ Herbed Feta – Cooking at Le Poisson Bleu
Pingback: The Fajitas Bar – Cooking Conveniently and with Purpose
Pingback: Fondue – Cooking Conveniently and with Purpose
Pingback: Tuscan Steak – Cooking Conveniently and with Purpose
Pingback: Bonney’s Going Away Pool BBQ – Cooking Conveniently and with Purpose
Pingback: Marinated Grilled Chicken – Cooking Conveniently and with Purpose
Pingback: LPB Steak Bites – Cooking Conveniently and with Purpose #LPBcooks
Pingback: The World of Red Meat – Cooking Conveniently and with Purpose #LPBcooks
Made this last night for first time. We have house guests here with us in Traverse City, MI this week and I wanted something good for a crowd. It’s just as fabulous as you say it is! I didn’t have dried garlic so just threw in some cloves of garlic. I would imagine this is also good with flank steak and I will give that a try next time. I also like to cook and serve in two batches so that everyone’s second serving is hot off the grill. Thanks so much for this really wonderful recipe Jim.