Entraña marinada a la parrilla
Esta entraña se marina en una mezcla sabrosa de salsa de soja, limón, mostaza de Dijon, salsa Worcestershire, ajo y chalota, y luego se asa hasta quedar tostada por fuera y jugosa por dentro. Córtala en tiras finas, sírvela en una fuente y deja que convierta una cena informal en algo un poco elegante.
Ingredientes
- 2 lbskirt steakAmount2 lbIngredientskirt steak
- 1/2 cupolive oilAmount1/2 cupIngredientolive oil
- 3/4 cupsoy sauceAmount3/4 cupIngredientsoy sauce
- 2 tbspfresh lemon juiceAmount2 tbspIngredientfresh lemon juice
- 1 tbspWorcestershire sauceAmount1 tbspIngredientWorcestershire sauce
- 1 tbspDijon mustardAmount1 tbspIngredientDijon mustard
- 1shallotAmount1IngredientshallotPreparationminced minced
- 2 clovegarlicAmount2 cloveIngredientgarlicPreparationminced minced
- 1 tspcracked black pepperAmount1 tspIngredientcracked black pepper
Preparación
- 1
In a bowl, mix the olive oil, soy sauceAmount3/4 cupIngredientsoy sauce, lemon juice, Worcestershire sauce, mustard, garlic, shallot, and black pepper.
- 2
Place the steak in a shallow dish. Pour the marinade over the steak, turning the meat to coat thoroughly.
- 3
Cover and refrigerate for at least 2 hours.
- 4
Remove the steak from the refrigerator and allow it to come to room temperatu...: Remove the steak from the refrigerator and allow it to come to room temperature before grilling.
- 5
On a grill over medium-high heat, oil the grill grates.
- 6
Place the steak on the grill and discard the marinade.
- 7
Grill for 5 minutes per side for medium-rare, or to desired doneness.
- 8
Remove from the grill, tent with foil, and rest for 7–10 minutes.
- 9
Slice thinly to serve.
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