This post was written by Experimental Mommy in partnership with Morton Salt. All opinions are 100% my own.
When people learn that I am from New Orleans, they automatically assume that I must be a great cook because I am surrounded with culture and incredible food in my City. However, that could not be further from the truth. Since attending Morton Salt’s Next Door Chef: New Orleans event a few months ago, I have been putting my new skills and knowledge into practice and I can honestly say that it has made a huge difference!
Chef’s Tip: For this recipe, you will use Morton® Kosher Salt because it helps break down the fiber of the meat, resulting in ideal tenderness while also providing seasoning.
- 1 ½ tsp. Canola oil
- 1 ½ tsp. Reduced sodium soy sauce
- 1 ½ Tbsp. Honey
- 1 tsp. Chili flakes
- 1 ½ Tbsp. Red wine vinegar
- 1 ½ tsp. Fresh ginger, grated
- ½ tsp. Garlic, minced
- 12 oz. Skirt steak
- 2 Tbsp. Morton® Kosher Salt
- 1 ½ cup Scallions, finely sliced
1) Combine 1 Tbsp. Morton® Kosher Salt, canola oil, reduced-sodium soy sauce, honey, red wine vinegar, ginger, chili flakes, 3/4 cup scallions and garlic to create a marinade.
2) Pour over skirt steak and let marinade for 1 hour.
3) Remove the steak and reserve the marinade.
4) Prepare stovetop grill or preheat broiler.
5) Grill or broil steak on high heat for six minutes, turning over halfway through and brushing with the marinade.
6) Remove the steak from the grill and allow it to rest for 2–3 minutes.
7) Slice the steak into 1-inch pieces, top with remaining 3/4 cup scallions and season with the remaining 1 Tbsp. Morton® Kosher Sea Salt.
To learn more about Morton Salt’s Next Door Chef: New Orleans including more recipes from the event and tips for elevating your cooking game using the proper salt, check out the video. Don’t forget, if you use table salt for all your cooking needs, you’re doing it wrong!