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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Rawhide Strips with Flame Sauce
Yield: Makes 8 to 10 servings
Ingredients:
2
tablespoons vegetable oil
2
teaspoons minced garlic
2
teaspoons ground cumin
2
teaspoons chili powder
2
teaspoons brown sugar
1
teaspoon salt
1/4
teaspoon ground red pepper
2
pounds skirt steaks, cut into 6-inch pieces
Flame Sauce (recipe)*
Flour tortillas (optional)
Preparation:
1.
Combine oil, garlic, cumin, chili powder, brown sugar, salt and red pepper in small bowl. Rub mixture on both sides of skirt steaks. Refrigerate steaks 2 hours.
2.
Prepare Flame Sauce. Preheat broiler.
3.
Place steaks on rack of broiler pan 4 inches from heat. Broil steaks 4 to 6 minutes per side for rare to medium doneness inside. Cut each piece across the grain into thin strips. Serve with Flame Sauce and flour tortillas, if desired.
This recipe appears in:
Southwestern
