By Michelle Wolf
• 3 tbsp brown sugar
• 3 tbsp rice vinegar
• 1 tbsp hot chili sauce, or other hot sauce to taste
• 2 tbsp soy sauce • 1/2 orange, juiced
• 3 cloves mashed garlic
• 2 lbs beef skirt steak, cut in 6-inch pieces
Preparation: In a large mixing bowl, combine all the marinade ingredients and whisk together thoroughly. Add the skirt steak and toss in the Asian marinade until all the pieces are coated evenly. Cover the bowl and let sit, at room temperature for 15 minutes. Remove skirt steak from marinade. Cook about 4 minutes per side for *medium on a hot, preheated outdoor grill, or on a grill pan indoors. Let rest for 5 minutes before serving. *Skirt steak can be very chewy if cooked too rare. Medium will produce a tender and juicy steak. This is also a great steak if you like your beef cooked medium-well, as the meat will stay fairly moist.