DISCOUNTED PRICING ON SELECT PRODUCTS
1lbs (16oz) grass-fed organic skirt steak
6 garlic cloves (minced)
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 tsp fresh oregano (1 tsp if using dried oregano)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp orange zest
1/2 cup fresh orange juice (~2 oranges)
1/4 tsp paprika (use hot paprika or add a pinch of red chili flake to kick up the heat a notch)
Just a squeeze of honey
Lightly season the skirt steak on all sides with salt and pepper.
Place all the other ingredients in a blender and blend on high until thoroughly combined. Set aside some of the marinade for serving.
Put the skirt steak in shallow baking dish or air-tight container and pour the marinade over the steak. Be sure that the marinade is well distributed so all sides of the skirt steak are covered.
Cover the container (be sure it is air-tight) and place in the refrigerator for 1-24 hours. If for more than 1 hour, make sure to periodically turn the steak in the dish to make sure all sides are getting well marinated.
When ready to cook, remove from the refrigerator and allow to come up to room temperature. Turn on your grill or heat up a skillet on the stove over medium-high heat.
When grill (or skillet) is sufficiently hot, remove the steak from the marinade and allow any excess marinade to drip back into the dish (you can discard the used marinade)
Cook the steak for 3-4 minutes per side until the internal temperature reaches 129° on your instant read meat thermometer
When steak is cooked to your preferred level of doneness, remove from the heat and let rest for at least 10 minutes.
Grab your Hawaiian buns and slice open sandwich style (if they didn't come pre-sliced)
When steak is done resting, slice against the grain into strips ~1/2 inch wide.
Written by Eugene Feygin from FeyginFoodie.