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!