Quick-Marinated Reverence Farms Skirt Steak
Summer grilling season is upon us, and there are few things I love more than throwing a big slab of good beef on the grill.
This week I ordered a flank steak and a skirt steak from Reverence Farms (along with 2 dozen farm eggs of course:)
I love flank steaks and skirt steaks because they are inexpensive, lean, and simple and quick to cook! These two cuts come from the under-side of the cow’s abdomen, making them tougher pieces of meat that lend themselves to marinades, grilling, and fast cooking.
Flank and skirt are both best cooked medium to medium-rare (125-130 degrees) - and if you’re one of my clients, you’re already reaching for your meat thermometer! ;)
Skirt steak is also great for making:
We’re whipping up this Quick-Marinated Skirt Steak for our Friday night dinner! I’m serving it with slaw (recipe TBD) and we’ll probably have a glass of chilled red wine because it’s Summer, it’s Friday, and it sounds good!
What’s your favorite food to throw on the grill in the Summer? If you’re local to Durham, Raleigh, or Chapel Hill, you can place an order for quality, pastured, grass-fed beef, chicken, eggs, and more from Reverence Farms HERE.
Adapted from CookingLight.com
2 Tbs. Balsamic Vinegar
2 Tbs. Tamari (or Soy Sauce)
4 tsp. honey
2 tsp. oil (I use avocado since it’s for high-heat cooking)
2 garlic cloves, minced/crushed
1 lb. of skirt steak
1/4 tsp. kosher salt
1/4 tsp. black pepper
1. In a bowl, combine vinegar, Tamari, honey, and garlic. Whisk to combine. Place skirt steak in a shallow glass dish and pour the marinade over the top.
2. Let stand at room temperature for 30 minutes. Remove steak and discard marinade.
3. Heat grill or grill pan on high heat. Lightly oil the grill pan/grates. Add skirt steak and grill for about 3 minutes per side.
4. Transfer skirt steak to cutting board and let rest for 5 minutes. Season with salt and pepper. Slice against the grain and serve.