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Skirt Steak Parilla with Venezuela Guasacaca Recipe

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This recipe for Skirt Steak Parilla with Venezuela Guasacaca is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For skirt steak
2½ lbs skirt steak, well trimmed, cut crosswise in 4-6 pieces
3 cups orange juice
½ cup chopped onion
2 Tbsp dried oregano leaves
2 Tbsp coarse ground pepper
1 Tbsp minced garlic
1 tsp meat tenderizer
1 tsp salt
For Salsa
4 ripe avocados, diced
4 ripe tomatoes, peeled & diced (soak tomatoes in hot water for 1-2 minutes for easy peeling)
1 medium white onion, diced
¼ cup cilantro, chopped
1 small jalapeño, finely chopped
¼ cup white wine vinegar
¼ cup olive oil
1 tsp sea salt
¼ tsp black pepper
Directions:
Directions:
Mix all marinade ingredients in a large bowl. Add skirt steaks; cover and refrigerate at least 6 hours or overnight. Remove steaks and discard marinade. TO GRILL: place skirt steaks directly on grill 4-6 inches above hot coals. Cook 5 minutes per side for medium rare. Let stand 5 minutes before slicing.
* Before Grilling, make the salsa: combine all ingredients in a bowl and mix well.
* Serve this dish with corn muffins and mixed fruit (strawberries, pineapple and honeydew melon)

 

 

 

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