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.
- 3 pounds of skirt steak in long strips, roughly 1/4 inch thick
- 1/2 cup each of canola oil, ketchup, soy sauce
- 2 tablespoons each of dried oregano, dried chopped onion bits, dried chopped garlic bits
- Juice of one lemon and don’t worry about the seeds
- 1 teaspoon of kosher salt
- 1/2 teaspoon of freshly ground pepper
- Whisk together the oil, ketchup, soy, oregano, onion, garlic and lemon juice in a mixing bowl and then add all the steaks making sure they all are covered with the magical dressing
- 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 8 hours or overnight (you can also freeze up to 6 months)
- Fire up the grill as hot as you can get it, 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
Ask your butcher to cut the steaks to 1/4 inch thick, they marinate faster and deeper.