Reviews
Doug DePrenger
Jul 27, 2024, 15:33
I've made this a few times and it is excellent!. I did cook it in an iron skillet instead of the grill otherwise I followed directions. I marinate the meat overnight in a sealed pyrex dish. I also made the marinade several hours beforehand so the flavors would meld. It is worth the wait.
Kim Roberts
Feb 29, 2024, 16:13
Another Todd keeper! I used skirt steak since it was available in Texas. The skirt steak was indeed a bit tough as Todd had warned. Next batch will be with flank steak. Regardless, the flavor was wonderful! The complex marinade produced an explosion of flavor! I served it with Spanish rice with diced tomatoes. Fabuloso!
Rock Bedard
Jul 25, 2021, 08:08
I made the recipe with flank steak, marinate it for 24 hours and grilled it on bbq. It was amazing and most definitively a keeper! Thank you Todd!!
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