Skirt Steak

We don’t cook meat all that often, so when we do, I like it to be really flavorful.

For Father’s Day BBQ, I created this quick marinade:

Zest and juice of 1 orange

3 tbsp Soy Sauce

1 tsp Worsteschire sauce

1 tbsp dijon mustard

1/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup olive oil

4 cloves garlic, crushed

1/2 sweet onion, sliced

1 tsp cumin

1/2 tsp chipotle pepper

Mix all ingredients and put them in a large zip lock bag with the steaks, marinate for 3-4 hours.  When you put the steaks on the grill, salt and pepper them.  Grill on highest heat for about 2-3 minutes per side (depending on thickness) to achieve a crust while still red inside.  Put the meat on a large platter and tent with foil for 5 minutes to set the juices, then slice across the grain. 

We pre-roasted little red potatoes (small grill – you can grill these on grill or in foil) tossed with onion, garlic, rosemary, olive oil, salt and pepper, plus a foil wrapped pouch with asparagus, broccolini, scallions, and a drizzle of olive oil.

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