Today on Cooking with Sensei, let’s fire up the grill because we’re making some of the most amazing skirt steaks! In this dish, a little marinade goes a long way and when it’s simple, it’s even better. I personally like my meat cooked medium rare, which keeps the steak moist and full of flavor. Now that the warmer weather is here, this might be your go-to summer time meal. We are also bringing some garden freshness to the plate with a beefsteak tomato salad to compliment the steak. No matter what time of year it is, using the barbecue helps me stay on track with my meal prepping all year long. Let’s get cooking!
Cooking With Sensei – Grilled Skirt Steak with Tomato Salad
- ¼ cup of balsamic vinegar
- ¼ cup a reduced sodium soy sauce
- 2 tablespoons of honey
- 1 tablespoon of olive oil
- 3 cloves of crushed garlic
- 2 ½ pounds of skirt steak
- Cooking spray
- ½ teaspoon kosher salt
- ½ teaspoon of black pepper
Tomato Salad Ingredients
- 4 tablespoons of red wine vinegar
- 3 tablespoons of olive oil
- 1 shallot minced
- 4 ripe beefsteak tomatoes cut into wedges
- 1 medium size red onion cut thinly
- 1 teaspoon oregano
- ½ teaspoon salt
- pinch of black pepper
- In a large Ziploc bag combine balsamic vinegar, soy sauce, honey, oil, garlic, and skirt steak. Seal the bag and shake well. Then refrigerate for 1 to 2 hours.
- Heat grill and cook skirt steak about 3-5 minutes on each side on high heat. Let rest before cutting.
- In a medium bowl whisk together the salad dressing ingredients red wine vinegar, oil, shallots and oregano.
- Cut tomatoes into wedges and mix with red onions then add dressing. Finish with salt and pepper. Serve!
Sensei’s Tips of the Day
When buying steaks try to buy meat that has a good balance between lean and fatty.
“Everything in moderation!”