GRILLED SKIRT STEAK
 
    1       t            Dry Mustard
    1       t            Ground Cumin
    1                    Bay Leaf -- Crumbled With The
                         Main Rib Removed
    1       lg           Clove Garlic -- Minced
    1       c            Well Seasoned Beef Broth
                         Heated To Boiling
      1/4   c            Worcestershire Sauce
    1       tb           Cider Vinegar
    1       tb           Vegetable Oil
    1       t            Hot Pepper Sauce
    2                    Skirt Steaks -- About 12 Oz Ea
 
   In a small bowl or 2-cup measure, blend the mustard,
   cumin, bay leaf, and garlic.  Add the boiling broth
   and blend well, mashing any lumps of mustard against
   the sides of the bowl or cup.  Stir in the
   Worcestershire sauce, vinegar, oil and pepper sauce.
   Cover and let cool. Place the steaks in a plastic bag
   or shallow dish, add the marinade, turn and let
   marinate 2 to 3 hours at room temperature, turning 2
   or 3 times. Remove the meat from the marinade and
   grill 4 to 5-inches above hot coals until well
   browned, 6 to 8 minutes; turn and brown the other side
   for 6 to 8 minutes. Brush with the marinade and serve
   at once.