Chris's Amerasian Skirt Steak

Skirt Steak 3-25-10

1.lb skirt steak from Publix

Placed in ziplock back to marinade with:

1 Splash - Balsamic Vinegar Di Modena
3 tblspoons Olive/Canola Oil
1 spoonfull - Chili Garlic Sauce by Hoy Fong Foods (a Vietnamese Condiment, a little spicy, very, very tasty.)
3 tblspoon - teriyaki sauce
1-2 tsp meat tenderizer
1-2 tsp McCormick Spicy Montreal Steak Seasoning
1-2 tsp Durkee Grill Creations Steak Dust
1/4 bottle of Yuengling Beer (Lager)

Place zip lock bag with meat and marinade in bowl and place in fridge for between 4 - 24 hours. Longer meat marinades, more tender and flavorful it will become.

I have 2 pieces of steak. I will cook one after about six hours of marinading, and the second at about 24 hours marinading and describe the difference.

____________ Update_____________

Just finished the 1st steak. It marinaded approx. 6 hours. I took it out and cooked it on the grill for about 9 minutes. 6 on one side, 3 on the other. It came out a little more rare than I expected, but I don't mind a rare steak so I ate it anyway. It was excellent. Very flavorful and quite tender. It didn't have quite the teriyaki taste I was going for, so I added a little extra teriyaki and a second spoon of garlic pepper sauce to the remaining steak and returned it to the fridge. I ate half the steak without any additional sauces or condiments, and the second half I spread a little of the garlic pepper sauce directly on the steak. Both preperations were excellent, though I must warn you, the raw pepper sauce is quite zesty, so while I highly recommend it make sure you err on the side of caution so it doesn't overwhelm the steak. For the next steak I will try to cook it a little longer to medium rare.

My scrumptious mission.

A blog to explore and document my culinary escapades. Blog will include recipes and dishes that I prepare both of my creation and the recipes of others. I will document the process (for future use) and also explore my reaction to the finished product. (like/dislike: why?) I will also discuss new ingredients that I discover, why I like them, and how I think they can be used in future dishes.