Asian Spiced Skirt Steak

My man loves his skirt steak. Although we usually cook with leaner cuts of beef, I just had to treat him to my Asian Spiced Skirt Steak. I have never made it before but I knew it would be something he would like. I was inspired by my roommate’s boyfriend, Chris; he came over the other night and cooked us a soy marinated skirt steak. I am not a huge fan of steak but Chris made me try it. It just melted in my mouth. I wanted to re-create this dish for Jimmy last night. However, I wanted a little bit more heat to the dish so I added the crushed red peppers, and paprika to the marinade. This turned out so well that Jimmy has asked me to make this for his Chihuahua’s (Lebron) birthday that is coming up in September.

Serves 2-4 (either 2 – 8oz servings or 4 – 4 oz servings)
½ teaspoon crushed red peppers
1 teaspoon paprika
1/3 cup low sodium soy sauce
1/3 cup olive oil
2 garlic cloves
1 teaspoon onion powder
1 lb of skirt steak

Preparation:

1. In a blender, mix the first 6 ingredients.

2. Place the skirt steak in a zip lock bag and pour the marinade on top. Let the meat marinate in the refrigerator for at least an hour.

3. You can cook the steak on a grill, griddle, or in the oven. Since I do not have a grill, I cooked mine on a griddle last night. Simply put the heat to 350 and cook each side for 4 minutes until it is the way you like it (rare, medium, well, etc.). Another easy way to cook it is to line the top rack in your oven with aluminum foil. Position the rack towards the middle of the oven. Broil the meat on Hi for 4 minutes on each side. Once again, keep flipping the meat every 4 minutes until it is cooked to your liking.

4. Once the meat is ready, let it stand for 10 minutes before serving. I know it will be hard to resist cutting into this juicy hunk of meat but letting the meat rest before cutting into it allows it to reabsorb its juices.