Most recipes call for a flank steak, however…I am surrounded by Carnicerias (Mexican Meat Markets), so it’s most often skirt steak here. I cut it in strips and put in teriyaki marinade for at least an hour; I usually do it in the morning. Homemade teriyaki sauce is MUCH better than store bought. Below isContinue reading “Teriyaki Steak Skewers with Saffron Rice”
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