3.0 – 1 reviews • Grilling
| Level: |
Intermediate |
| Total: |
3 days 45 min |
| Active: |
35 min |
| Yield: |
4 to 6 servings |
Ingredients
- 4 ounces fresh squeezed orange juice (Texas oranges are best!)
- 4 ounces tamari
- 2 ounces vegetable oil
- 2 ounces chopped fresh parsley
- 2 ounces white wine
- 1 ounce steak sauce, such as A.1. Original
- 1 ounce Worcestershire sauce
- 4 cloves garlic, chopped
- Juice of 1 lemon (squeeze by hand)
- 1/2 onion, chopped
- Ground black pepper
- Red pepper flakes
- Four 18-ounce outside skirt steaks
- Canola oil, for frying
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon seasoning salt
- 1 teaspoon chopped garlic
- 1/2 teaspoon ground black pepper
- 1 onion, sliced thin
- Roumanian Garlic Oil/Jewish Chimichurri, recipe follows
- 4 teaspoons chicken schmaltz
- 6 cloves garlic, chopped
- 8 ounces chopped fresh parsley
- Shisarine (pinch) red pepper flakes
- Shisarine (pinch) kosher salt
Instructions
- For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
- Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
- Preheat a grill to medium-high heat.
- Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
- For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
- Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
- Dredge the onions in the seasoned flour. Shake off excess flour.
- Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
- In a pan on medium-low heat put chicken schmaltz.
- Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.