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    Ginger Teriyaki Marinated Beef Skirt Steak

    About | Nutrition | Ingredients

    The name of this traditional Japanese marinade comes from the words for "luster" and "grill," and our kitchen's recipe really does produce a nice glaze and a whole lotta flavor. Infused with a sweet-and-savory combination of soy, ginger and pineapple, this grill-ready skirt steak is always a beauty at the barbecue. But there's no need to wait for the sun to come out... you'll find it's just as tasty sizzled up in a skillet.
    • No Hydrogenated Oils

    Heating Instructions
    All Methods:
    Remove skirt steak from package before preparing. Cut into pieces if necessary for cooking. The USDA recommends cooking this product to a minimum internal temperature of 145°F as measured by thermometer. Insert thermometer into thickest part of meat; 120°F (rare), 135°F (medium), and 160°F (well-done). Remove and let rest for 5 minutes before slicing. Slice against the grain for tender pieces.

    Preheat grill over medium-high heat. Carefully clean grill with a brush. Place steak on grill and cook for 4-5 minutes. Flip and cook for another 4-5 minutes. Continue to cook until desired doneness.

    Stove Top:
    Preheat a large sauté pan over medium-high heat. Remove skirt steak from package. Cook steak for about 3-4 minutes, flip and cook for another 3 minutes. Continue to cook until desired doneness.

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