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Post by BBQ Butcher on Jul 23, 2005 8:28:42 GMT -5
The skirt steaks have been rubbed with Canola Oil and dusted with a homemade Fajita season. They sat in the fridge for about four hours before grilling. Seared at 450-500° on the Large for approximately 3 minutes a side. Sliced thin against the grain. They were not as 'well done' as the picture portrays. Tasty and tender Here are the salads, complete with the Yago!
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