Had a hunger for skirt steak, so decided to marinade with lemon juice, red wine vinegar, low sodium soy sauce, California garlic powder, cumin, and black pepper. Marinade it for 2 hours, in a Ziploc bag and then patted it dried. Fired up the blue kettle, with reg. Kingsford and set up for direct heat. Season the steak with a mix of garlic powder, a pinch of salt (trying to keep the sodium as low as possible.). Throw the steak on the grill and about 2 minutes on each side.
Let the the meat rest, for about 10 minutes, then cut against the grain.
Along with some, red mash taters and it was well worth the effort.
Had a hunger for skirt steak, so decided to marinade with lemon juice, red wine vinegar, low sodium soy sauce, California garlic powder, cumin, and black pepper. Marinade it for 2 hours, in a Ziploc bag and then patted it dried. Fired up the blue kettle, with reg. Kingsford and set up for direct heat. Season the steak with a mix of garlic powder, a pinch of salt (trying to keep the sodium as low as possible.). Throw the steak on the grill and about 2 minutes on each side.
Let the the meat rest, for about 10 minutes, then cut against the grain.
Along with some, red mash taters and it was well worth the effort.
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