^^ sounds good, have you ever used the montreal steak seasoning ? instead of crushed peppers could try the spicy seasoning they make, i usually use it when i marinate my steaks, pretty tastey
Never really been a fan of pre-mixed steak seasonings. I would rather control the proportions of spices myself.
That said, if I am feeling frisky sometimes I rub with Emerill's Bayou Blast instead of paprika.
If I am have time to plan.....
Go to the butcher shop and buy whatever cut you like. Bring it home and unwrap it and place on a plate in you fridge for at a minimum 5 days and wait for it turn that nasty looking greenish brown, add regular salt. Get you grill as hot as possible and cook each side for minimum amount of time.
If that is not available.... I like combination of seasalt, creole, everglades, and garlic powder.
Right now however, I am on a Tuna kick and eating it about five times a week.
Go to the butcher shop and buy whatever cut you like. Bring it home and unwrap it and place on a plate in you fridge for at a minimum 5 days and wait for it turn that nasty looking greenish brown, add regular salt. Get you grill as hot as possible and cook each side for minimum amount of time.
If that is not available.... I like combination of seasalt, creole, everglades, and garlic powder.
Right now however, I am on a Tuna kick and eating it about five times a week.
For skirt steak this is a great marinade it will give you a asian flavor.
1 cup soy sauce
1/2 cup of OJ
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
1 tablespoon of fresh chopped garlic
2 tablespoons of Honey
2 scallions chopped
mix together and let steak marinate for about 2 hours or more and then grill
1 cup soy sauce
1/2 cup of OJ
1 tablespoon of red pepper flakes
1 tablespoon of black pepper
1 tablespoon of fresh chopped garlic
2 tablespoons of Honey
2 scallions chopped
mix together and let steak marinate for about 2 hours or more and then grill
