Yield: 4 Main Course Portions
INGREDIENTS
2 lbs. Skirt Steak
Corn Tortillas
Limes
Salsa
MARINADE
½ cup Orange Juice
½ cup Lime Juice
¼ cup Corn Oil
3 Tbsp Saucy Rascals Black Garlic Teriyaki Sauce
2 tsp Worcestershire sauce
3 cloves Garlic, minced
1 tsp Black Pepper, freshly ground
½ tsp Oregano, dried
½ tsp Smoked Paprika
¼ tsp Ground Cumin
¼ tsp Ground Clove
1 tsp Hatch Chili Powder
2 Tbsp Kosher Salt (Diamond Crystal)
METHOD
1. Slice skirt steak horizontally to make two thin flaps, place in a gallon sized re-sealable bag.
2. Combine marinade ingredients. Pour over steak and let marinate 8 hours or overnight.
3. Grill over high heat to desired temperature. Slice against the grain and serve with corn tortillas, limes and salsa.
