Excellent flavor! I have to say I was skeptical about the ingredients for the marinade but Chef John nailed it! My steak marinated for about 10 hours. Once I put the steak on the grill I sauted some sliced mushrooms in butter and then added leftover marinade and reduced it for about 10 minutes to top the steak. Thanks Chef John! I will make this again and again!
OMG This is an excellent recipe, I used this on a chuck steak grilled med rare. I followed the recipe exact, but the next day i took the left over beef cut it into small pieces then put them in a bowl with flour, garlic powder, salt and pepper then browned the meat in a skillet with olive oil. I then added the mushrooms and onions (also left over) 2 potatoes cut into small pieces 3 carrots and 3 stalks of celery, covered with low sodium beef broth cooked until vegis were done. Great beef stew i will always use this marinade for beef stew, it was perfect. Thank you chef John. What flavor!!!!
Well this was just OK. I marinated it for 7 hours and the flavor was SO INTENSE. In the video chef john says he only marinated it for half the time. That may be the key to this recipe. I didn't think it was that bad but my Fam did.
I've made this marinated strip steak tonight IT WAS DELICIOUS
EXCELLENT marinade. I have tried dozens of skirt steak marinade and this is by far the best. I left off the rosemary because my family doesn't care for it. Marinated overnight and grilled 3.5 minutes on each side (it was pretty thick for skirt steak) and it was perfectly rare on the thicker part and medium at the other end. So tender too!
I've made this several times with either flank or skirt steak. I marinate it overnight and while it does have a strong flavor I think it's just right. No sauce needed!! I usually use a grill pan on my stove top. Thank you Chef John!
Loved it. Only marinated for 4 hours and added a splash of olive oil to the marinade. I only had fresh Rosemary and used about a tablespoon ( fresh is less intense so use more.) Also added a splash of Tabasco. I love a good rare steak but skirt steak in my opinion needs to just be pink inside. Went just over 6 minutes on each side.
I enjoyed the flavor of this. I was SO committed to using skirt steak but then sirloin was buy-1-get-1 free and I couldn't resist that deal. It wasn't the same tenderness I was hoping for when I found myself salivating over the video for this recipe but that's probably my own silly fault for not using the correct cut of meat. However I wonder if I had marinated overnight perhaps the tenderness I was shooting for could've been achieved.
Only change made was used marinara sauce instead of ketchup grilled 3 min ea side wonderful taste. Will definitely make it again. Also great on chicken Served with caprese salad w avocado