Island-Style Skirt Steak with Grilled Scallions
2 to 2 1/2 lb. skirt steak
1/4 cup Dark Rum
1/2 cup Ginger Beer or Ginger Ale
1/4 cup pineapple juice
4-6 cloves garlic, minced
1 TB. sweet paprika
1/2 TB. kosher salt
1 tsp. freshly-cracked pepper
1 bunch scallions (trim tops, cut ends off and rinse)
1. Mix all liquids and spices together in a large mixing bowl.
2. Put steak and scallions in large Ziploc bags and add marinade.
3. Refrigerate 3-6 hours.
4. Remove steak and scallions from bag. Bring to room temp.
5. Preheat grill to high heat.
6. Grill until desired temp is reached. Rare to medium rare is best with this cut.
7. Remove steak from grill and let rest for 5 minutes.
8. Grill scallions about 5 minutes. Serves 4
Source: charbroil.com 8-17-13
This was dinner last night. The recipe does not say what to do with the marinade, but it was too good to throw away, so DH boiled it down and we used it as a dipping sauce. We both enjoyed the steak very much.
2 to 2 1/2 lb. skirt steak
1/4 cup Dark Rum
1/2 cup Ginger Beer or Ginger Ale
1/4 cup pineapple juice
4-6 cloves garlic, minced
1 TB. sweet paprika
1/2 TB. kosher salt
1 tsp. freshly-cracked pepper
1 bunch scallions (trim tops, cut ends off and rinse)
1. Mix all liquids and spices together in a large mixing bowl.
2. Put steak and scallions in large Ziploc bags and add marinade.
3. Refrigerate 3-6 hours.
4. Remove steak and scallions from bag. Bring to room temp.
5. Preheat grill to high heat.
6. Grill until desired temp is reached. Rare to medium rare is best with this cut.
7. Remove steak from grill and let rest for 5 minutes.
8. Grill scallions about 5 minutes. Serves 4
Source: charbroil.com 8-17-13
This was dinner last night. The recipe does not say what to do with the marinade, but it was too good to throw away, so DH boiled it down and we used it as a dipping sauce. We both enjoyed the steak very much.
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