Saturday, October 20, 2012
I like a good marinade when I'm looking to add flavor to meat. I had a skirt steak thawing in the fridge the other day and remembered this recipe sitting in my box that I cut out of some food magazine a while back. I quickly pulled together the ingredients, added my steak and gave it a 24-hour bath. It doesn't look too appetizing while marinading, but after 24 hours, I threw it on the grill, cooked it until about medium, let rest for 10 minutes, cut into slices and put into corn tortillas with cilantro, cotija cheese, Houston-Style Green Salsa, Pico de Gallo and voila! A delicious meal!
1/2 cup red currant jelly, warmed
1/2 cup fresh lime juice
1/4 cup chopped, seeded jalapeno
2 tbs chopped fresh cilantro
1 tsp salt
1 clove garlic, minced
1/4 tsp allspice, ground
1. Combine ingredients in a zip-top bag and mix thoroughly.
2. Add meat. Mix well to ensure all meat is covered.
3. Refrigerate from 15 minutes to 24 hours.
4. Prepare meat as desired.