cooking, easy recipe, food, grilling, marinade, recipe, skirt steak
I’m a really lazy summer cook… it’s just too hot and there are so many other interesting things to do in the summer… and there’s not enough propane in the tank to cook… and I’m not really hungry anyway… I got a million excuses not to cook when we’re in one of these heat waves. But…
My friend Jane came over yesterday with dinner… (that fits nicely with all my excuses ;) and she brought this wonderfully different recipe for skirt steak that I had to share. This was so FAST and SO GOOD! The meat is marinated after it cooks on the grill… so, the marinade can be used as a top dressing for the meat and vegetables or potatoes, too… since it never has raw meat in it. Here’s the recipe.
1/3 Cup soy sauce
1/4 Cup Worcestershire sauce
2 scallions sliced thin
2 Tablespoons plus 2 teaspoons sugar
4 Cloves garlic minced
1 Tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and Pepper
1/4 Cup vegetable oil
12 oz. of skirt steak (more or less)
- Heat grill to hot.
- Combine soy sauce, Worcestershire, scallions, 2T of sugar, garlic, mustard, vinegar, and 1 1/2 teaspoons pepper in a bowl. Slowly whisk in the oil until all is blended and sugar has dissolved. Let stand at room temperature.
- Pat the steak dry with paper towels and sprinkle with remaining 2 teaspoons of sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Grill steak on a hot open grill for 3-4 minutes on each side. (Depends on how hot your grill is to put a good sear on the surface of the steak.) Immediately put the steak into the marinade. A 9×13 baking pan works well if you’re grilling it whole. Poke the steak all over with a fork to let the marinade get into the meat. Let it sit for just 2 minutes then slice into 1/2 inch diagonal pieces and serve hot with some marinade spooned on the top.
We had enough for 6 people… and extra marinade to put on grilled asparagus… Asian coleslaw, sliced cucumbers and pasta salad with black beans and corn. So easy and fast on a hot summer day. Mmmm maybe there’s enough for a cold lunch salad today…
Jane, where did you get this recipe? I want to give credit! And… thanks for dinner!!