We love our BBQ — and even more, we love tasty, juicy grilled meat! (And by “we,” I mean me specifically!) So what better way to celebrate summer, than with an incredibly delicious grilled steak!?
Skirt steak is extremely tasty — especially when soaked in a few incredible flavors overnight! It’s also quick and easy to prepare as well as inexpensive. I love how the somewhat sweet sauce on the steak tastes with this flavorful, light Arugula salad, which had a peppery bite to it. Yum!
Add a dessert, invite a few friends, and you’ve got a quick, delicious summer meal!
Happy summer!
Ingredients:
For the steak:
- 1/3 cup red wine
- 1/3 cup low-sodium soy sauce
- 2 tablespoons applesauce
- 1 1/2 pounds skirt steak
- Olive oil
- 2 teaspoons unsalted butter
- Salt, pepper, and sugar to taste
For the salad:
- 4 cups loosely packed Arugula leaves
- 1/2 cup teardrop tomatoes, sliced in half
- 1/2 cup marinated artichoke hearts, sliced in half
- 1/2 cup shaved Parmesan cheese
- 2 tablespoons white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Salt, pepper, and sugar to taste
Preparation:
Serves 4 to 6
Prep Time: less than 10 minutes (plus marinating overnight)
Cooking Time: less than 10 minutes
For the steak: Pour the wine, soy sauce, and applesauce into a large zip-lock bag. Add the steak, remove all the air from the bag, and seal it. Make sure the steak is well coated and place the bag in the refrigerator to marinate overnight.
Preheat a stove-top grill or BBQ over high heat. Remove the bag from the refrigerator and place the steak on a baking sheet. Save the leftover marinade! Generously season both sides with salt and pepper and drizzle with olive oil.
Place the steak on the grill. You should hear a sizzling sound when you place any food on the grill. If you don’t, your grill’s not hot enough, and your steak will not caramelize with a nice, brown crust. Wait until the grill is very hot and listen for the sizzle! For medium-rare, grill the steaks for about four to six minutes total, turning the steaks halfway through.
While the steak is grilling, pour the saved marinade into a small saucepan over high heat. Bring to a boil, reduce the heat, and simmer until it thickens a bit, about 5 minutes. Then pour it through a small strainer into a bowl and, while it’s still hot, add the butter and season to taste with salt, pepper and sugar if necessary. There’s your sauce!
Use metal tongs to remove the steak from the grill, place it on a large plate or platter, and cover with foil. Let the meat rest for at least 10 minutes, and then use a large slicing knife to cut the steak against the grain, into thin slices.
Drizzle the sauce over the sliced meat as you serve, or over all of the slices on a platter, if you’re serving family-style.
For the salad: In a medium-sized mixing bowl, toss the Arugula with the tomatoes, artichokes and cheese. To make the dressing: in a small bowl, gradually whisk the oil into the vinegar and then season to taste with salt, pepper and sugar. Add the dressing to the salad just before serving.
