Grilled Skirt Steak

• 1 teaspoon dry mustard
• 1 teaspoon cumin ground
• 1 each bay leaves crumbled with the main rib removed
• 1 large garlic cloves minced
• 1 cup beef stock boiling
• 1/4 cup worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon red hot pepper sauce
• 2 each beef, skirt steak 12 ounces each

1. In a small bowl or 2 cup measure, blend the mustard, cumin, bay leaf, and garlic.
2. Add the boiling broth and blend well, mashing any lumps of mustard against the sides of the bowl or cup.
3. Stir in the Worcestershire sauce, vinegar, oil and pepper sauce.
4. Cover and let cool.
5. 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.
6. 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.
7. Brush with the marinade and serve at once.

mustard, cumin ground, bay leaves, garlic, beef stock boiling, worcestershire sauce, apple cider vinegar, vegetable oil, red hot pepper sauce, beef

Taken from recipeland.com/recipe/v/grilled-skirt-steak-34174 (may not work)