Not the softest cut, but very flavorful and delicious
Servings: 4 servings
Equipment
- zip bag
- cutting surface
- paring knife
- grill
- tongs (or spatula)
- instant-read thermometer
Ingredients
- 2 lbs skirt steak
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 3 tbsp red wine vinegar
- 2 tbsp molasses
- 1/2 cup olive oil
- 3 garlic cloves
- 1/2 medium onion
Instructions
Marinading
- Chop the half of a medium onion
- Peel the garlic cloves
- Smash the garlic cloves with the side of the knife
- In the zip bag, put the chopped onion, smashed garlic cloves, 0.25 cup of soy, 0.25 cup of Dijon, 3 tbsp of red wine vinegar, 2 tbsp of molasses, and 0.5 cup of olive oil
- Massage the bag to work the ingredients together and make them mix well
- Add the 2 lbs of skirt steak
- Zip up the bag tightly, roll it up, and put it in the fridge
- Let it rest for at least 3 hours, but could be overnight as well
Grilling
- Take the marinade bag out from the fridge and let it rest at room temperature for at least 15 minutes, but could be up to an hour
- While that's resting, pre-heat your grill on high for about 10 minutes, to get the metal grill very hot
- After the steak has rested, take it out of the bag and carefully put it on the grill, since the dripping marinade can cause flames
- Grill on high for 3 minutes per side in the hottest part of the grill (usually back center)
- With an instant-read thermometer, make sure the inside of the steak is at a good temperature. If it's too low, cook it some more, obviously.
- Let it rest for about 5 minutes
Notes
Adapted from RecipeGirl