You don’t have to marinate a steak overnight to get great flavor—with this marinade, five minutes is all you need. The marinade is thicker than most, but that helps it cling to the meat. Serve the steak with smashed new potatoes and fresh-from-the-garden green beans.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.
Made it exactly from the recipe and it was so juicy,crusty and not to sweet at all for me. Flavorful would be an understatement, delicious!!
Based on other reviews, I cut the brown sugar in the marinade doen to 1/4 cup and it was perfect! Super easy, slightly sweet with a nice crust, delicious!
I would give this 5 stars but the extraodinarily large amount of sugar precludes this. I dispensed with the sugar entirely from the marinade. Just before grilling, I mopped off the excess marinade and then sprinkled with approximately 3/4 teaspoon (not tablespoon) of regular sugar (brown sugar being too hard to sprinkle) in order to facilitate caramelizing. This was excellent.
Waste of a good cut of beef. Tasted like I poured sugar on steak which is essentially what the recipe called for.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?