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 ...
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