Because it is a very active muscle, it is very flavorful.
According to Bay Area food scientist Harold McGee, marinades should be thought of as a way to impart flavor to meat, not tenderize it.
Because it's so concentrated, this marinade needs no more than an hour to impart its flavor
The marinade 1/4 cup lime juice, about 2 limes 1/4 cup fish sauce 2 tablespoons rice vinegar1 teaspoon finely grated ginger1 teaspoon finely grated garlic2 small to medium serrano peppers, thinly sliced, with seeds2 pounds skirt steakThe sauce1 cup mayonnaise2 teaspoons fish sauce 3/4 teaspoon sriracha + more, to taste 1/2 teaspoon lime juice 1/2 teaspoon finely grated garlic-- Black pepper, optionalTo finish-- Canola oil, as needed-- Black pepper, optional-- Flour tortillas-- Finely shredded napa cabbage-- Sliced green onions-- Cilantro sprigs-- Toasted sesame seeds, optionalFor the marinade and meat:
The calories and other nutrients absorbed from marinades vary and are difficult to estimate.
[...] this recipe contains no analysis.
