A Recipe for Teriyaki Skirt Steak

A Recipe for Teriyaki Skirt Steak


By Lidya Ivanova


Fajitas are maybe one of the most famous steak recipes that exist at the moment. Of course, using some ingredients from the original fajitas recipe and combining them with some teriyaki sauce that you have made in your home is something that you surely shouldn’t miss. This great recipe is both incredibly tasty and fast to make (if you are prepared), which makes it a dish that we can resort to for some surprising guest visits.

The most important thing that you should be careful about is not overcooking the skirt steak. The perfect time to get it out is when it’s grilled moderately. Don’t let it overcook at any cost as the meat will get really dry and hard to chew. Also, be careful when cutting the beef. To avoid it having stringy texture it is best to cut it across the grain. To prepare for the cooking of this great recipe you will need about ten minutes and it will take you ten more to cook it.


In order to make this amazing steak recipe you will need the following ingredients:

For the teriyaki sauce:

– half a cup of firmly packed brown sugar

– one third of a cup of balsamic vinegar

– one third of a cup of soy sauce

– a quarter of a teaspoon of black pepper

– a teaspoon of ginger root, freshly grated

– two garlic cloves, minced finely or pressed

– two thinly sliced green onions, including tops.

Two pounds of skirt steak.


How to prepare it:

First we will start with the teriyaki sauce. Get a small saucepan and combine inside the pepper, the brown sugar, the balsamic vinegar and the soy sauce. Boil them gently while you are constantly stirring. Do so for about three minutes as you watch carefully to prevent the mixture from over boiling. Once it’s ready, remove it from the heat and stir in the ginger and the garlic. Let the mixture cool a bit and when it is at the temperature of the room add the green onions and stir. When you are done with that, get a freezer bag (preferably a big one) with zip-top and place the skirt steak inside. Also, pour half of the sauce in the bag and squeeze all the air from the bag before zipping it. Toss it a bit so all of the meat is coated and refrigerate it over the night or for at least four hours.

When you take it out of the refrigerator, remove the steak from the bag and pat it dry. Leave it for a bit until it reaches room temperature.

Preheat the grill to 400 degrees Fahrenheit and grill the steaks until they are done as you turn them only once and grill for about two or three minutes on each side. After they are done, brush them with the teriyaki sauce that you left aside and let them soak and cool for about five minutes. Slice the steak and serve to your family or guests.


About the Author:

I believe that everybody who loves steaks loves teriyaki beef steaks (did you know the term in Norwegian is biff). You can just use some ingredients from your favourite fajita recipe and add teriyaki sauce and prepare it at home. There is something for the ones on diet, too. See some amazing low-carb recipes: lavkarbo is the Norwegian term.

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