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overhead shot of southern sun tea teriyaki skirt steak
Marissa Bolden

Southern Sun Tea Teriyaki Skirt Steak

Flank steak marinated in classic teriyaki with a twist of sun tea, cilantro,garlic,  jalapeño and pineapple .
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 3 lb skirt steak trimmed
  • 1 cup bottled teriyaki marinade
  • 1/4 cup fresh pineapple
  • 1 jalapeno
  • 1/4 bunch cilantro
  • 6 garlic cloves
  • 1 Tbsp crushed red pepper
  • 1 lime juice and zest
  • 1 family-size bag black tea
  • 1 cup cool water
  • Sea salt
  • Black pepper
  • Coconut oil

Method
 

  1. Combine the teriyaki marinade, pineapple, cilantro, jalapeno, garlic cloves, crushed red pepper, and lime zest in a blender. Blend until smooth.
  2. In a separate container, steep the sweet tea bag in 1 cup of cool water for at least 30 minutes, or until the tea reaches a murky brown color.
  3. Once the tea is steeped, combine it with the blended marinade.
  4. Place the trimmed skirt steak in the tea-teriyaki marinade. Ensure the steak is fully submerged. Let it marinate for 3 hours.
  5. After marinating, remove the steak from the marinade and lightly pat it dry.
  6. Season the steak generously on both sides with sea salt and black pepper.
  7. Heat a cast-iron skillet over medium-high heat. Add coconut oil to the pan.
  8. Sear the skirt steak for 7 to 9 minutes on each side, or until it reaches your desired level of doneness.