Spaghetti Squash Casserole
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon finely grated garlic
- 1 tablespoon finely grated peeled fresh ginger
- 1 1/2 pounds skirt steak, cut into 5-inch lengths
- Salt
- Pepper
- Warm corn tortillas, for serving
- Diced fresh pineapple, for serving
- Thinly sliced red onion, for serving
- Cilantro leaves, for serving
Directions
- In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes.
-
Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.
Recipe courtesy of Food and Wine
