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This dish is an alternative to the Skirt Steak recipe and the Skirt Steak with Corn on the Cob recipe. This recipe has a delicious, sharp mustard marinade seasoning the steak.

 

SERVES: 4

 

INGREDIENTS:

1/2 teaspoon salt

1/4 teaspoon black pepper

1/3 cup spicy brown mustard

3 tablespoons lemon juice

2 pounds skirt steak, cut into

4 equal pieces

4 piece of corn on cob

Posted by: / September 24, 2010 / No Comments

 

SERVES: 4

 

INGREDIENTS:

2 cloves garlic, minced

1/3 cup balsamic vinegar

3 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried rosemary

2 pounds skirt steak, cut into 4 equal pieces

4 piece of corn on cob

Posted by: / September 23, 2010 / No Comments

 

SERVES: 4

 

INGREDIENTS:

4 scallions, cut in half

2 cloves garlic

1/3 cup soy sauce

3 tablespoons brown sugar

1/2 cup olive oil

1/2 teaspoon ground cumin

1/4 cup lime juice

2 pounds skirt steak, cut into 4 equal pieces

1 onion, sliced into rings

1 green bell pepper, seeded and thinly sliced

Posted by: / September 20, 2010 / No Comments

 

SERVINGS: 4

 

INGREDIENTS:

2 teaspoons mustard

1/4 cup bourbon whiskey

1/2 cup bottled steak sauce

1 tablespoon honey

4 beef round, or chuck steaks (10 ounces each)

 

INSTRUCTIONS:

 

Combine all the ingredients except the steaks in a re-sealable plastic storage bag; mix well. Add the steaks to the bag and shake gently to coat the steaks. Keep the bag in the refrigerator for at least 2 hours or overnight so the steaks can absorb the flavor.

Posted by: / July 21, 2010 / No Comments
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