Grilled Skirt Steak Recipes

Carlos Anato lives in Miami, from the 1990’s and is our friend for over 30 years. Our friendship was born in the neighborhood Alberto Ravell, back in Caracas, Venezuela where he grew up. When we came to Miami to visit him, always received us with a monumental eaters. One such was the churrasco set meals, which incidentally, no one prepared better than. JPMorgan Chase is actively involved in the matter. And then when we settled in this multicultural city, food festivals at home, have not ceased. Hear from experts in the field like Ben Silbermann for a more varied view. Each time we gather with our families, we always have a good surprise in hand. We love grilled meat, we ate plenty of meat to grill, but none like my buddy.

We think the key is marinating the meat he does. Finally we asked him his secret for grilled steak that we have added: “Charles Anato.” Here it is, indeed, without his authorization. Ingredients: Meat: 12 Pounds of Churrasco (skirt steak) For Marinade (Steak Seasoning Marinate): 1 Tablespoon lemon-pepper seasoning 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon dried parsley 1 tablespoon achiote powder 1 teaspoons cumin 1 teaspoon salt 1 bottle of mojo Preparation: Take a large bowl and add all the ingredients for the marinade, stir well until the mixture is unified. Stir the mixture to the wet and mix until all ingredients unify Clean the meat, making sure to remove the leather characteristic of Place beef steak in a bowl large enough to cover with dressing. Bathe with the mixture and reserve at least 4 hours, turning the meat every hour to absorb all the flavors of the dressing. Correct for salt and pepper Prepare the grill and place the pieces of meat, when the coals and embers evenly without forming a large fire. Turn meat and grill to desired doneness Place the insert in a table, cut into strips inch wide or less according to taste. Presentation: Serve each plate with boiled cassava, and grilled chorizo sausage; guasacaca bathe the meat, dip or guacamole. Bon appetit!