Lol yes this asian girl figured it out!
- Skirt Steak
- Salt Lick Garlic Dry Rub
- Chicken Stock
- Green bell peppers – sliced
- Onion – sliced
- Any other veggie you would like
- Mexican Rice
- Tomato sauce (8 oz)
- Chicken Stock
- Chicken bullion
- 1 tomato – diced
- Garlic powder (we love garlic)
- Cast Iron
- Rice cooker
- Tortilla (We like the Mi Tienda Ready to Cook)
Cooking the rice
1.) 2 cups of rice – rinsed
2.) Add chicken stock to the first crease in your index finger.
For those who are not familiar with this technique, place your index finger on top of the rice. Measure the liquid to the first crease of your index finger. This works every time to cook perfect rice.
3.) Add garlic powder, chicken bullion, tomato sauce, and diced tomatoes.
4.) Click cook on the rice cooker
Cooking the meat and veggies
1.) Remove excess fat and connective tissue on the skirt steak
2.) Pound the skirt steak flat and fork holes into the skirt steak on BOTH sides. This is to tenderize the skirt steak.
3.) Season both sides of the skirt steak with the Salt Lick Garlic Dry Rub
4.) Place the seasoned skirt steak on a grill rack and place in the fridge to marinate. Minimum 2 hrs, for better results marinate for 24hrs
5.) Before retrieving your skirt steak, heat your cast iron on high heat for 15mins.
6.) Melt the butter on the hot cast iron
7.) Add your seasoned skirt steak to the hot cast iron and listen to it sizzle
8.) Depending on your preference, cook to your liking. We prefer medium rare, so I heat it for 2 mins the first side and 1 minute on the second side. Time also depends on the size of the skirt steak.
9.) Cut the skirt steak against the grain
After cooking the steak steak, in the same hot cast iron throw in your onions.
1.) Cook until onions are translucent and add chicken stock to deglaze the cast iron
2.) Green bell pepper and any seasoning to your liking
*We like to add shredded cheese on top and use a blow torch to melt the cheese :)