Skirt Steak Dijon
by Kate Heyhoe
You can use any steak for this recipe, but I prefer skirt steak—the cut of meat most commonly used in Mexican fajitas. Skirt steak profits from marinating, but because it's so thin, skirt steak marinates and cooks very quickly. The rice vinegar in this marinade adds a pleasant tang, mingling with the more potent Dijon mustard.
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon olive oil
1 tablespoon soy sauce
1/4 teaspoon dried oregano, preferably Greek, crumbled
1/4 teaspoon dried basil, crumbled
2 cloves garlic, finely minced
2 pounds skirt steaks (or other steak)
Combine all marinade ingredients. Place steaks in a nonreactive dish or plastic zipper bag and coat thoroughly with marinade. Refrigerate at least 1 hour, or up to 4 hours.
Heat the grill, grill pan, or broiler until very hot. (Before heating, coat the cooking surfaces with a small amount of oil to prevent sticking). Using high heat, cook the steaks on one side until almost done, but still rare and tender; then flip and complete cooking on the other side. Skirt steaks are very thin, so they cook in almost no time—another reason to have a very hot heat. Serve with a generous amount of fresh cracked pepper.
Kate's Rice Vinegar Recipes:
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created April 1999