Wesley Maloney is the king of the kitchen, and for years she would serve up a perfectly charred skirt steak that had marinaded for 24 hours. The oil creates a high flash point that ignites the grill to caramelize the sugar in the ketchup, while the soy already deeply penetrated the beef for rich flavor. This recipe has never failed to satisfy, and tends to keep the table asking for seconds, thirds…
The next generation of Maloney’s family did some experimenting, and discovered that the marinade was not only perfect for flank steak, but skirt as well. Their daughter Elizabeth marinated chicken with it; she found that it was a total winner as well. It also works very well with tuna, swordfish and sea bass steaks. This truly universal marinade makes the summer hit list year after year.
- 6 pounds of skirt steak
- 1 cup each of canola oil
- 1 cup ketchup
- 1 cup soy sauce
- 3 – 6 dashes of Sriracha
- 1/4 cup dried oregano
- 1/4 cup dried chopped onion bits
- 1/4 cup dried chopped garlic bits
- Juice of two lemons (don’t worry about the seeds)
- 2 teaspoon of kosher salt
- 1 teaspoon of freshly ground pepper
- Whisk together all the ingredients and marinate the steak in the refrigerator for 12-24 hours. At this point, grill or freeze it in an airtight bag for up to 6 months.
- Turn the grill at full blast and let it heat up for 15 minutes with the lid down. Take a long set of grilling tongs and toss the thin steaks on, cooking for 3-4 minutes each side before removing them and letting them rest on a cutting board for 5 minutes. Finally, slice with the grain and serve.
Sides to try with skirt steak: