Skirt Steak on the Grill

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman
Photo by Dane Feldman.

Because tomorrow is Independence Day, I want to share a personal favorite all-American classic: skirt steak on the grill. As you may already know, I don’t consume much in the way of red meat (even though I love it). Growing up, my father was the one who cooked most nights and he doesn’t eat red meat at all, so I guess I could say I was a bit deprived when it comes to steak.

Serves 3-4.

What you’ll need:
1 1/2 lb. skirt steak
1/2 cup canola oil
1/4 cup low sodium soy sauce
1/8 cup red wine vinegar
1 1/2 tsp. Penzey’s Adobo seasoning

Directions:
First, rinse the steak and lay it out to dry on paper towels. While the meat dries, take out a measuring glass and a whisk. Pour the canola oil, soy sauce, red wine vinegar, and seasoning into the glass and whisk.

Put the steak inside a large Ziplock bag and pour in the marinade. Close the bag and shake it a bit so that the marinade covers the meat. Then, place the bag on a plate or in a glass pie pan and let it sit in the refrigerator for about an hour. Flip the bag over once halfway through to be sure the meat marinades evenly.

Grill for about 2-3 minutes per side for optimum medium rare steak. If you prefer it medium or well-done, be sure to cook it for at least 5 minutes on each side.

The meat itself has enough flavor that it really isn’t necessary to use regular soy sauce, but as I’ve mentioned before, I am a bit sensitive to foods with a high sodium content.

It’s also important to note here that the red wine vinegar will cause the meat to cook a bit on its own if it marinades for too much more than an hour. If you intend to let the meat marinade over night, use 1/4 cup of red wine instead of 1/8 cup of red wine vinegar.

What I like most about this recipe is that it is quite simple to expand the marinade quantities in order to serve more people, making it a great option for Fourth of July barbecuing.

What will you be grilling tomorrow?

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