Skirt steak comes from the short plate. It comes in a long, thin strip or 'skirt'. Sometimes it's hard to find, so if you don't see it out with the other meats, ask your butcher.
Ingredients
- beef skirt steak: 2 pound
- garlic: 4 clove (minced)
- Teriyaki sauce: 2 cups
Metric Conversion
Stages of cooking
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Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate overnight.
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Preheat oven to broil OR preheat a barbecue grill.
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When oven OR grill is ready, remove meat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.
