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Spanish Skirt Steak Recipe
Printable Version of Spanish Skirt Steak Recipe Here |
| 1 tablespoon frozen, thawed orange juice concentrate | 1-1/2 to 2 teaspoons paprika | 1 clove garlic, minced | | 1 teaspoon olive oil | seasoned salt and pepper to taste | 1 (1-pound) piece thinly sliced ranchera or skirt steak, fat trimmed off | | 4 tomato halves, seeded and grilled, then sprinkled with salt and pepper | 1/2 hot house cucumber, cut into very thin diagonal slices | | | |
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1 In a small bowl, combine orange juice concentrate, paprika, garlic, oil and salt and pepper. Mix well (mixture will be thick). Rub on both sides of skirt steak and marinate 1 to 4 hours in refrigerator.
2 Grill or pan grill over high heat two to three minutes on each side or until cooked to desired doneness. Cut beef in half lengthwise and serve each half on a plate with two tomato halves and overlapping cucumber slices.
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