Skirt steak is a highly valued cut of meat in Latin American cuisine, known for its intense flavor and ideal texture for grilled preparations. Originating from the beef flank, this cut is common in many Latin American countries, where it goes by different names depending on the region. In Mexico, it is called "arrachera," while in Colombia and Venezuela, it is simply known as "falda de res." In countries like Argentina and Uruguay, skirt steak is used in barbecues and stews, highlighting the tradition of the asado. The Pacific-style glazed preparation, in particular, stands out for combining sweet and savory flavors with a citrus touch, reflecting the culinary influence of the Mexican Pacific coast, where the fusion of native ingredients and Asian techniques forms a distinctive gastronomic hallmark.
Pacific-style glazed skirt steak
How to Prepare Pacific-Style Glazed Skirt Steak
In a medium, shallow bowl, combine the marinade ingredients, adding pepper to taste.
Whisk until blended.
Remove and reserve 3/4 cup for basting.
With a sharp knife, make shallow cuts on both sides of the steak in a crosshatch pattern.
Place the steak in the remaining marinade in the bowl, turning to coat.
Cover and marinate in the refrigerator for 30 minutes, turning once.
Remove the steak from the marinade.
Discard the marinade.
Place the steak on the grill over ash-covered coals and medium heat.
Grill uncovered for 17 to 21 minutes for medium-rare to medium doneness, occasionally basting with the reserved 3/4 cup of marinade and turning once.
Place the remaining basting marinade in a small saucepan.
Place on the grill and bring to a boil.
Meanwhile, slice the steak diagonally against the grain into thin slices.
Arrange on a platter.
Pour the hot marinade over the meat, to taste.
Garnish with orange slices and rosemary sprigs.
Broil for 13 to 18 minutes, occasionally basting with the reserved 3/4 cup of marinade and turning once.
The ingredients needed for this recipe are: Beef skirt steak, teriyaki sauce, onion, honey, fresh orange juice, fresh rosemary, dark sesame oil, garlic, pepper, and salt.
Ingredients (10)
- Beef Skirt Steak
- Teriyaki Sauce
- Onion
- Honey
- Fresh Orange Juice
- Fresh Rosemary
- Dark Sesame Oil
- Garlic
- Pepper
- Salt
Instructions (29 steps)
- 1 "In a medium
- 2 shallow bowl
- 3 combine the marinade ingredients
- 4 adding pepper to taste
- 5 "Whisk until blended
- 6 "Remove and reserve 3/4 cup for basting
- 7 "With a sharp knife
- 8 make shallow cuts on both sides of the steak in a crosshatch pattern
- 9 "Place the steak in the remaining marinade in the bowl
- 10 turning to coat
- 11 "Cover and marinate in the refrigerator for 30 minutes
- 12 turning once
- 13 "Remove the steak from the marinade
- 14 "Discard the marinade
- 15 "Place the steak on the grill over ash-covered coals and medium heat
- 16 "Grill
- 17 uncovered
- 18 for 17 to 21 minutes for medium-rare to medium doneness
- 19 occasionally basting with the reserved 3/4 cup of marinade and turning once
- 20 "Place the remaining basting marinade in a small saucepan
- 21 "Place on the grill and bring to a boil
- 22 "Meanwhile
- 23 cut the steak diagonally across the grain into thin slices
- 24 "Arrange on a platter
- 25 "Pour the hot marinade over the meat
- 26 to taste
- 27 "Garnish with orange slices and rosemary sprigs
- 28 "Broil for 13 to 18 minutes
- 29 occasionally basting with the reserved 3/4 marinade and turning once"