Marinated Skirt Steak
1 1/4 tsp ground ginger
1 1/4 tsp dry mustard powder
1 tbsp molasses
150ml gluten-free soy sauce (I used gf tamari)
3 cloves garlic - chopped.
Put all the marinade ingredients into a plastic bag and sqwoodge (how do you spell that?) it all around to mix.
This mix makes enough marinade for approx 1kg of skirt steak, but a bit more or a bit less - doesn't matter too much.
Trim all the white sinew stuff from the steak - if you leave it on it will be tough - and I can cook beef that way without any help at all.
Put the meat into the bag with the marinade mix. Sqwoodge some more and tie the bag firmly (or it'll go everywhere) and leave to marinate for 3-4 hours at room temperature, or overnight in the fridge. You can also do it to this stage and then sling it in the freezer. It'll marinate as it thaws when you are ready to cook it.
Serve it sliced thinly on an angle, cutting across the grain of the meat.
|This is a bit blurry - it is the steam rising...|
It turns out the Oscar's were being shown on a Movie channel - for crying out loud, how was a person supposed to know that????