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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Serves 3-4


Ingredients:


1 Skirt Steak, Around 1 Lb

1/4 Cup Olive Oil

3 Tbsp Fresh Mexican Oregano

2-3 Tbsp Milford’s Mexican Blast

1/2 Tbsp Salt, I prefer Sea Salt

4 Cloves Sliced Garlic

1 Lime, Zested and Juiced

1 Tsp Brown Sugar


Preparation:


In a food processor or blender add all of the ingredients, not the meat!



Process until it has a nice paste like consistency.



Rub generously on both sides of the Skirt Steak, fold steak and place in plastic bag in fridge for 2-24 hours.



Remove meat and let it warm up a bit.  Allowing meat to come to room temperature allows it to cook more evenly.  Just as important as letting the meat rest after cooking before cutting.



Cook on a medium to medium-hot grill for about 4 minutes per side for a medium rare.



Let it rest and cut it against the grain.  



I served this with Mexican Scalloped Potatoes with Poblano Chili’s.




Enjoy!


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