Marinated Veal Skirt Steak Victoria Day Weekend

Skirt Steak is great when marinated. I love the texture. You have two options when cooking skirt steak- Hot and fast or low and slow with a braise.

Here is what I like to do with my skirt steak. Make sure you or your butcher removes the tough outer membrane before grilling.

1/2 cup canola oil
1/3 cup reduced salt soy sauce
3 spring onions
4 large cloves garlic
1/4 cup apple cider vinegar
1/2 teaspoon ground chipotle
1/2 teaspoon ground cumin
2 tablespoons brown sugar

2 lbs veal skirt steak

Mix all marinade ingredients in a bowl or ziploc bag and add skirt steak. Marinate a minimum of 4 hours or even overnight.

Remove from marinade – heat grill to medium high heat using an all natural lump charcoal (I recommend Basques).

Directly grill each steak for 1-2 minutes. Then flip and grill for another 2 minutes. Remove from grill and rest tented in foil for 15 minutes.

Slice across the grain and serve with juices from the foil.

2 Responses to “Marinated Veal Skirt Steak Victoria Day Weekend”

  • Veal skirt steak!?!?! I’m lucky to get veal around here, but veal skirt steak. You have me enthralled. Gotta talk to my butcher, Scott and ask him to hook me up. What are you thoughts about how it compares to “normal” skirt steak, just more tender?

  • ;). When oh when? Lovely skirt steak, btw.

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