Playbook & Chef Michael Schlow grill up chile rubbed skirt steak for Cinco de Mayo

Day before: Marinate the steaks in: 1 tsp of salt, 1/2 tsp of black pepper, juice of 1 lime, 2 tbsp of sherry or red wine vinegar, 1 tbsp of soy sauce, 1 tbsp of chopped cilantro, 3 oz of olive oil, 1/4 tsp of chipotle or cayenne pepper. Mix all together, rub all over steaks, place in zip lock bags with any extra marinade and allow to sit over night. Day of: To prepare steaks: Heat grill to high. Take steaks out of fridge and remove from bag. Remove any excess marinade. Sprin

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