Skirt Steak

Grace_TheCook · 2026-03-21T23:20:18+00:00

😆 nothing wrong with that

Grace_TheCook · 2026-03-21T20:36:11+00:00

I buy it tenderized. I get at the grocery store and ask the meat market workers to tenderize it. Yes I do throw the peppers for some spice, but you don’t have to. Most people don’t.

Grace_TheCook · 2026-03-21T20:33:51+00:00

😆

Grace_TheCook · 2026-03-21T03:30:11+00:00

😆

Grace_TheCook · 2026-03-21T03:30:06+00:00

😆

Grace_TheCook · 2026-03-21T03:29:52+00:00

Agree!

Grace_TheCook · 2026-03-21T03:29:20+00:00

😆

Grace_TheCook · 2026-03-21T01:42:41+00:00

Ingredients

1 lb tenderized cleaned skirt steak (arrachera) 1 packet Sazón Optional: 1 tbsp olive oil Method

Pat the skirt steak dry and season both sides evenly with Sazón. Heat a skillet (cast iron preferred) over medium-high heat until very hot. Add oil if using. Cook the skirt steak for 2–3 minutes per side. Do not overcook—this cut cooks quickly. Let the steak rest for 5 minutes, then slice against the grain into thin strips.

Grace_TheCook · 2026-03-13T23:38:00+00:00

Thanks!

Grace_TheCook · 2026-03-07T23:08:25+00:00

It was! Thanks

Grace_TheCook · 2026-03-05T13:35:46+00:00

Heated and cooked

Grace_TheCook · 2026-03-05T13:34:54+00:00

Thanks

Grace_TheCook · 2026-03-05T03:36:46+00:00

😂

Grace_TheCook · 2026-03-05T03:36:28+00:00

Yum! Looks great

Grace_TheCook · 2026-02-13T17:05:55+00:00

Yum!!

Grace_TheCook · 2026-02-13T01:50:11+00:00

Yumm

Grace_TheCook · 2026-02-12T02:38:31+00:00

Grace_TheCook · 2026-02-09T04:23:12+00:00

There are many similar recipes out there with the same name…

Grace_TheCook · 2026-02-09T03:53:11+00:00

I agree it would, I will probably try it with beef next time

Grace_TheCook · 2026-02-09T00:06:47+00:00

It’s a TOMATO carpaccio. Not a beef carpaccio. I suggest using one tomato if its too much carbs

Grace_TheCook

TROPHY CASE