By Morgan Ferguson
Photos Courtesy of Lorianne S. Riley and Gunita Reine
For the marinade:
2 lbs. skirt steak 1 dash ea.
2- 8 oz. cans tomato juice Worcestershire
1T garlic minced Tobasco
1T shallots minced A1
1T prepared horseradish celery salt and black pepper
Whisk all ingredients together and pour over steaks. Marinate 4 hours or overnight.