Once Springtime hits in New York I cannot wait to heat up the grill! And there is nothing better then a delicious steak! Skirt steak is a great choice because it takes to a marinade really well and it cooks quickly! I dress it with a bright and fresh Chimichurri Sauce and serve with lots of healthy sides like Roasted Potatoes and Sautéed Kale!
Serves 4
2- 1 pound skirt steaks
Marinade
1/4 cup olive oil
Juice from 1 orange- about 1/2 cup
Juice from 2 limes- about 1/3 cup
2 tbsp low sodium soy sauce
1/4 Worcestershire sauce
3 tbsp apple cider vinegar
3 garlic cloves minced
2 tbsp honey
Salt and Pepper
Mix marinade ingredients in a bowl. Put steaks in a resealable ziplock bag and pour in marinade. Seal bag and rub it around to make sure all is covered. Refrigerate for a minimum of 2 hours, max of 7 hours.
Remove meat from fridge about 20 minutes before you are ready to grill. Remove steaks from marinade and pat dry, discard marinade. Season both sides with salt and pepper.
Heat a grill to high heat. Please steaks on grill and cook about 3 minutes per side. This cooks quickly so don't overcook! Let rest for about 10 minutes before serving. Slice against the grain, which for a skirt steak means cutting the long way. To do this cut the long steaks into halves or thirds and then slice on the long side against the grain. Drizzle with Chimichurri.
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