From: Chef Ben Berryhill, Red Drum Restaurant, Mt. Pleasant, SC. Yield: 6 servings. 3 lb. skirt steak, trimmed of excess fat and cut into 6 serving pieces ¼ lb. butter, melted 2 Tbsp. BBQ spice or rub to taste, salt and pepper Skirt Steak Marinade: 1 mango 1 small red onion 3 garlic cloves 1 red jalapeno, stem removed 1 green jalapeno, stem removed 2 tomatoes, stems and seeds removed 1 rosemary sprig, stems removed 1½ cup grape seed oil or vegetable ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.