Summertime means long afternoons by the pool, popsicles, fireflies, road trips, flip flops and staying up late. One of my favorite things about summer is grilling. Summer means we can give the oven a rest and take the kitchen outside. When we grill, there are no pots and pans to scrub, just tongs to go in the dishwasher and foil to toss. I don’t even mind smelling like a summer camp cookout as long as it means easy clean up after dinner.
Recently my cousin was visiting and I wanted to do something on the grill that felt a little more special than chicken. I needed something that would be fast on the grill and feed everybody without breaking my grocery budget. Skirt steak to the rescue.
If the meat section doesn’t have skirt steak already packaged, just ask the butcher at the meat counter. It’s a standard cut of meat and shouldn't be a problem to find. Before marinating, pound the meat with a meat mallet just a bit to loosen up the fibers and make it a little more tender. It is already pretty thin to begin with so don’t pulverize it, just flatten out the thicker parts and give the thinner sections a meat mallet massage.
Grilled Skirt Steak with Balsamic Marinade
? ½ cup olive oil
? ? cup Di Nigris Balsamic Vinegar
? 3 cloves garlic, minced
? 1 package Lipton onion soup mix
? 2 Tbs. honey
? 2-3 Tbs. green onions, diced
? 1 tsp. black pepper
? 2-3 lbs of skirt steak
1. Combine all ingredients in a gallon size zip lock storage bag. Place meat in marinade, seal bag and massage to make sure marinade gets all over the meat. Refrigerate for 30 minutes to 2 hours.
2. Heat grill to 550 degrees. Using a paper towel and tongs, rub vegetable oil or canola oil on grill grate to prevent meat from sticking.
3. Grill for 6 minutes each side or until preferred doneness. Remove from grill and tent with foil for 10 minutes.