SUPER TENDER SKIRT STEAK

The end of summer is near and what will we miss most in the winter? Grilling out!!!! I decided to say farewell to summer by learning Tio Chabel's recipe for tender skirt steak.

Tio Chabel is actually a family friend. My father (who passed away 8 years ago) was friends with Chabel since they were young children. Thier parents were also close friends. All of my family knows them well, so Chabel and his family are considered part of my family. I consider him my uncle.

The secert to his skirt steak he says is the marinade.

I have met with Tio Chabel and cooked the steak with him. Sadly, I did not get any pictures. However, I have decided to post the recipe anyway. I will update with pictures as soon as I make steak again.

INGREDIENTS:

5 lbs skirt steak ( clean and open, medium cut, DO NOT run through the machine) Slice the meat to your liking but make sure it is big enough so it does not fall through the grill  grate

For the Marinade:
1 Orange
1 Lime
About 2 oz of  fresh papaya with seeds removed
1 tbsp of salt (add salt to your liking)
1/2 tsp cumin
1/2 tsp black pepper
2 garlic cloves peeled
1/2-3/4ths of a bottle of beer (which ever is your favorite)
A sprinkle of culantro achiote powder less than 1/4th envelope (picture below)
A pinch of onion powder (optional)

You can find this seasoning at most food markets. If you have no luck, look for it in a Hispanic grocery store.

INSTRUCTIONS:

1. Blend all marinade ingredients in a blender until well blended. Transfer to a bowl.
2. Dip each slice of meat  in marinade. Layer pieces of meat in a dish. Cover dish with plastic wrap and place in refridgerator.
3. Let meat marinade for at least 3 hours but up to 24 hours. Remove meat from fridge and let it come to room temperature before grilling (about an hour).
4. Grill and enjoy with your choice of sides!

I have thought extensively about how I want to spend my free time. I want to do something productive and fun. I decided a blog was a good way to relieve stress which is why I started this blog in the first place. I wrote a recipe and then I no longer had time to write any more. Because it's not just about sharing the recipe with you (assuming someone is even reading!) but going through the process before posting it as well as getting some good pictures! What good is it to give you a recipe I last made over a month ago? I can definitely give you more details if I go through the process the day I post it.

Sharing only my recipes did not feel like enough, I wanted this experience to be productive and enjoyable.I thought about the times I have asked family members "how did you make this?!" and how I have never actually sat down with them, wrote down the recipe and then learned hands on. The sad truth is my family members won't be around forever which means thier recipes would be lost. I wanted to keep a little piece of my family's culinary flair. I thought it be a good idea to share some of the best recipes in my family as opposed to only sharing recipes in my kitchen. This will take some time and effort because I will take a "class" with each family memeber to document the recipe and then I hope to replicate, close to the way they perfect it, in my kitchen.

This project is as much about sharing our recipes as it is about documenting them for future Terrazas generations. Who knows maybe one day this will turn into a book. We all have hopes!

To whoever has taken the time to read this: thank you!