Try this skirt steak recipe for a flavorful eating experience. Combined with colorful vegetables and crispy noodle cake, you will savor every bite.
Soy-Peanut Dipping Sauce
Preheat grill to medium-hot. Remove skirt steaks from refrigerator. Combine soy and molasses, and coat steaks with the mixture. Season with fresh milled pepper and a little salt. After the noodles are cooked, combine with egg and scallions. Form into patties about 3½” in diameter and 1-1½” thick. Allow to rest for 20 minutes and then pan fry in the oil in a non-stick pan until browned on both sides. Keep warm in the oven on low. Sauté the vegetables in a large casserole for 2-4 minutes, keeping them crisp-tender and seasoning to taste with salt and pepper. Reserve warm. Grill the steaks approximately 2-3 minutes per side for medium-rare doneness or longer for more well done. Allow the steaks to rest for a minute or two before slicing. Arrange steaks on plates over a bed of the vegetables with the noodle cakes alongside. Serves four. No sauce is necessary, but one could serve a soy-peanut dipping sauce on the side if desired.