Brine for 1-3 hours, no longer.

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Ingredients

• 1-2 skirt steaks
  
• 2 cups Wild West Pickle juice (or enough to cover meat), We recommend using the Garlic, or Green Chile pickle juice.
  
• 3 tablespoons Dijon mustard
  
• 2 tablespoon Worcestershire sauce
  
• 1 teaspoon lime zest
  
• 1 large onion, sliced
  
• Salt
  

Directions

1. Place onion slices in the bottom of a long shallow pan/container.
   
2. Season the meat with salt and smear with mustard on both sides, sprinkle with lime zest then place on top of onions.
   
3. Add in Worcestershire and pickle juice, cover and put in fridge for 1-3 hours.
   
4. Remove meat from fridge at least 20-30 minutes before cooking to allow it to come up to room temperature.
5. Cook on a searing hot grill for just a few minutes either side until the internal temperature reaches 140f.
   
6. Remove from heat, cover with foil and allow meat to rest 5-10 minutes before slicing. Cut against the grain into 1/2" slices and enjoy!