5.0
(1)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
Step 2
Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
Step 3
Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Remove steak from the marinade. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.
Your folders
washingtonpost.com
3.8
(6)
Your folders
altonbrown.com
3.8
(44)
Your folders
iwashyoudry.com
5.0
(74)
10 minutes
Your folders
afamilyfeast.com
5.0
(1)
8 minutes
Your folders
themediterraneandish.com
5.0
(1)
6 minutes
Your folders
lecremedelacrumb.com
5.0
(72)
15 minutes
Your folders
savoryexperiments.com
5.0
(21)
Your folders
cooking.nytimes.com
4.0
(21)
Your folders
foodnetwork.com
4.7
(22)
40 minutes
Your folders
foodnetwork.com
2.7
(3)
25 minutes
Your folders
therecipecritic.com
10 minutes
Your folders
today.com
3.9
(207)
Your folders
seriouseats.com
4.7
(19)
Your folders
streetsmartkitchen.com
5.0
(5)
2 hours
Your folders
foodrepublic.com
Your folders
mexicanfoodjournal.com
3.0
(3)
15 minutes
Your folders
seriouseats.com
Your folders
epicurious.com
3.5
(49)
Your folders
petitegourmets.com
4.5
(14)
15 minutes