Slightly sweet, a bit salty and very umami, this unexpected marinade makes skirt steak irresistible. Avoid overcooking the thin steak, as it can get chewy if cooked past medium. Slice the steak and serve it with the vegetable of your choice, or try it atop a crisp salad.
1 1/2 pounds skirt steak, trimmed
1/2 cup Tropical Juicy Juice® 100% juice
1/4 cup teriyaki sauce
1/4 cup canola oil, plus more for oiling grill
2 cloves garlic, minced
Pat skirt steak dry, and place in a shallow, non-reactive baking dish. Whisk together Tropical Juicy Juice® 100% juice, teriyaki sauce, canola oil and garlic. Pour over steak. Cover dish with plastic wrap and refrigerate for at least 3 hours.
When ready to grill, remove steak from marinade, and clean off excess marinade. Transfer marinade to a small saucepan, and bring to a boil for 1 minute. Remove from heat.
Prepare a grill for direct-heat grilling (if using a gas grill, set to medium-high heat) or heat a grill pan over medium-high heat. When hot, wipe or brush oil onto grill grates or grill pan. Place steak on grill, and grill 5 to 6 minutes per side for medium, basting a few times with the boiled marinade.
When cooked, transfer steak to a cutting board, and let rest for 10 minutes. Thinly slice against the grain, cutting on the bias.
Makes 4 (6 ounce) servings