lankrypt0

One of my favorite quick steaks is a skirt steak. Cooked properly they are very juicy and very tender; the key is to not overcook them because they can become rubbery. This recipe is flexible with your taste, if its a little too salty, use less garlic salt, too overcooked, adjust your times. But I promise you, its a good base to start with, and once you perfect it to your own tastes, it is well worth it.

Ingredients:
Skirt steak aka. Beef diaphragm (be sure to look for fresh stuff, should be red and not grayish)
Lawrys Garlic Salt (green cap, has ground parsley)

I prefer to grill these with charcoal as it gives provides a great flavor. So preheat and clean your grill, the prep should be finished by the time the grill is nice and hot.

Prep:
* Lay out the steaks on a baking sheet (they are long) and sprinkle one side with garlic salt. Then you want to tenderize it a little, I normally just punch the steak with my fist enough to see it stretch out a little (it will lengthen).
* Flip the steak over and do the same thing to the other side, sprinkle then tenderize.
* Flip the steak back over and sprinkle a little more, but this time just push it down with your hand, enough to it sticks to the steak.
* Again, flip and repeat.
[You should have put the garlic on both sides, twice.]

Cooking:
* Bring it out the grill, thrown them on, and close the lid (if you are using propane, turn the heat down low).
* Wait about 3-4 minutes (all grills are different), then flip the steak over. You shouldn’t have to "unstick it" the steak should be "released" (able to pick it up freely). When you flip it you should see the cooked side is starting to turn a little golden, that’s what you are looking for.
* Again close the lid and wait 3-4 minutes, then open it back up.
* Here is where your personal taste comes in, we personally like ours a little darker so I'll cook each side for another 1-2 minutes to really get it a deep golden color, it looks caramelized.

Take it off and serve hot. I recommend serving with some asparagus, cookedin a pan with minced garlic.

Jetée

Sounds very good for a good summer's balm outing in the sun.

I will definitely have to try this recipe this coming weekend! Cheers.

__________________
As human beings, our greatness lies not so much in being able to remake the world (that is the myth of the Atomic Age) as in being able to remake ourselves.

—Mohandas K. Gandhi