FAJITA GRILLED ROSEWOOD SKIRT STEAK
- SERVES: 8
- DIFFICULTY EASY
- SOURCE: CHEF KENT RATHBUN
WHAT YOU WILL NEED:
LET’S GET STARTED
In a blender, add olive oil, garlic, shallots, jalapeño, cilantro leaves, lime juice, tamari soy sauce, and Worcestershire sauce. Blend until smooth.
Transfer to a clean container and store properly.
Marinate skirt steaks for 1 to 2 hours before cooking.
Season on both sides with cracked black pepper and Steak & Chop Garlic Salt.
Transfer to a hot wood or gas grill and grill until steaks are medium rare (do not over cook). Remove from grill and set aside to rest.
After 3 to 5 minutes, slice thin against the grain and serve.