Mix all of the ingredients, except the skirt steak, in a one gallon zip-lock bag.
Slice the skirt steak as thin as you can against the grain and add the steak to the marinade bag.
Place in refrigerator overnight (24 hours is best).
Right before you cook it, pull out the bag and drain off the marinade.
Cook on the grill at very high heat or on the stove in cast iron over very high heat.
DO NOT cook onions and peppers with the beef! They must be cooked separately.
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|Serving Size: 1 Serving (282g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 325 (86%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 73.1mg||2 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.5g|
|Protein 0.7g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 377
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