froggy
Full Member
INGREDIENTS:
4 Pounds skirt steak
½ Cup cider vinegar
½ Cup vegetable oil
1 tablespoon crushed red peppers
1 tablespoon course ground black pepper
1 tablespoons oregano
PERORATION:
Rinse and pat dry the meat and place in a glass baking dish. Combine the other items and pour the marinade over the meat. Turn the meat to coat both sides. Cover and refrigerate at least 5 hours, turning occasionally.
Prepare the grill for medium heat. Place the meat on the grill and cook for 5- 6- minutes on each side. Slice across the grain, and serve with fresh salsa, guacamole, and flour tortillas.
4 Pounds skirt steak
½ Cup cider vinegar
½ Cup vegetable oil
1 tablespoon crushed red peppers
1 tablespoon course ground black pepper
1 tablespoons oregano
PERORATION:
Rinse and pat dry the meat and place in a glass baking dish. Combine the other items and pour the marinade over the meat. Turn the meat to coat both sides. Cover and refrigerate at least 5 hours, turning occasionally.
Prepare the grill for medium heat. Place the meat on the grill and cook for 5- 6- minutes on each side. Slice across the grain, and serve with fresh salsa, guacamole, and flour tortillas.
