Grilling with Chef Kurt
Chef Kurt’s ‘Skirt Steak’ for Joey Pants
2 pounds of skirt or hanger steak
1/3 cup orange juice
1/3 cup lime juice
3 chipotles +1 Tablespoon of canned adobo sauce
3 cloves of garlic minced up
1 teaspoon dried oregano
1 teaspoon dried cumin
¼ cup canola oil
2 teaspoon sherry vinegar (if you don’t have this, use apple cider)
Mix all the ingredients for the marinade together and put them in a one gallon zip lock bag, put the meat inside of the bag and let it sit over night or up to 24-26 hours.
Preheat your grill to medium high heat and grill. Make sure the grill is nice and cleaned off. Grill the meat on each side for about 4 minutes for medium. Pull it off the grill and let it rest for about 15 minutes.
***Remember to cut the meat ACROSS the grain in nice thin strips. Serve it up as is, or with some peppers and onions for a fajita/taco/burrito — enjoy !