Page 81 - South Mississippi Living - May, 2023

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May 2023 | 81
1. In a gallon size Ziploc bag, add the skirt steak and all the remaining ingredients. Seal bag, making sure to let all of the air out. Then rub the ingredients well into the skirt steak. Allow to marinate for 2-12 hours in the refrigerator.
2. Allow the skirt steak to reach room temperature before grilling. This should take 30 minutes.
3. Preheat grill to 450 degrees.
4. Cook the skirt steak over direct flame for 3-5 minutes on each side or until the meat has reached a temperature of 125-130 degrees.
5. Place the cooked meat on a plate and cover with aluminum foil. Allow the steak to rest for 5-10 minutes.
1. Mix all of the ingredients in a mixing bowl. Taste test and doctor as needed.
2. Allow to chill before serving.
• When preparing the cooked steak for tacos, be sure to use your chef’s knife to cut against the grain.
• Ifyouwouldliketoelevateanalready elevated taco, lightly smoke the garlic, red bell pepper, and shallots for the chimichurri before preparing. Just make sure the produce has cooled before chopping and mixing into the other ingredients.
• Beforelettingyourcoalsorgrillcooldown, make sure to throw your tortillas on to heat them up!
• Ifyoucan’tfindskirtsteak,youcan substitute it for flank or flap steak. After all, there’s only two skirt steaks per cow!
• Donotbastethesteakwiththemarinade you used. Make sure to discard the marinade the moment you remove the steak from the bag.
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
• 11⁄2-2lbs
trimmed skirt steak
• 2limes
(juiced, 1⁄4 cup)
• 1⁄2cuplight tasting EVOO
• 2-3tbspfreshgarlic
(minced)
• 1tsponionpowder
• 1⁄2 cup light tasting EVOO
• 2 tbsp red wine vinegar or apple cider vinegar
• 3⁄4cupItalianparsley
(finely chopped)
• 3-4clovesgarlic
(finely minced)
• 1⁄2-1jalapeño
(deseeded and finely minced)
• 2shallots(finelyminced)
• 1⁄2tbsp ground cumin
• 1⁄2tbspdried Mexican oregano
• 1tbspsmoked paprika
• PinkHimalayan salt (to taste)
• 3⁄4 tbsp dried oregano
• 2 tbsp pink Himalayan salt (or Merlot salt)
• Black pepper
(to taste)
• 1⁄2 tbsp red pepper flakes
• 1⁄4 cup red bell pepper (finely minced)