Thursday, April 19, 2012

Marinated Skirt Steak

 Hello Summer!  The weather here in SoCal has gotten warmer lately and it seems like summer is upon us.  In addition, my favorite grocery store Sprouts has been selling summery selections for a reduced price and that makes me think of having summer right now!

Tonight I wanted to eat at home but didn't want to spend all day slaving in a hot kitchen. Sprouts didn't let me down with this $5.75 meal for two.

This meal is simple and fast. I happened to have a few hours so I threw the skirt steak in a marinade of homemade Italian dressing--you know the kind you can get in the packet that sometimes comes with a dressing bottle? I purchased that salad dressing kit a few weeks ago in preparation for an upcoming baby shower in which I need the vessel.  I did the reduced oil method of the marinade. I also described it to my salad-hating husband as a "vinegar & oil marinade with a mix of Italian seasoning" shh don't tell; he liked the marniade and the steak and thought it had a nice flavor but he couldn't place it!  If he can't tell it's dressing either can your family, they will think you slaved away in the kitchen when in fact this meal takes minutes to prepare.

~1lb skirt steak (1/2lb per person is my measurement and we always end up with a little leftover)
1 recipe Italian dressing (dry spice packet, 1/4 C + 3 T water, 1/4 C vinegar, 1/4 C oil)
1 gallon sized ziploc bag
2 corn cobs
1/2 watermelon
1 orange
3 massive strawberries (or about 6 regular strawberries, but we found these massive ones at the Farmer's market last week)

1. An hour or so early or you could probably do this in the morning, prepare dressing directly in the gallon sized ziploc bag by propping the bag up in a drinking glass.  Close the bag and shake to combine. Add skirt steak and marinate in the refrigerator, at least an hour, or up to all day.
2. Heat the grill to high heat. Place the corn on the grill over direct flame and cook turning 4 minutes.
3. Prepare the fruit salad by segmenting the orange, cutting the watermelon into small cubes and slicing the strawberries.  Place in a bowl in the refrigerator until dinner is ready. I like cold fruit, if you don't leave it on the table.
4. After you've cooked the corn about 4 minutes, add the steak to the grill over direct flame.  I used tongs to pull mine right from the marinade bag and straight to the grill. Cook the steak for 2 minutes per side or possibly less depending on how thin your steak is.  Continue to cook the corn until browned and warm.
5. Slice the steak and serve

1 comment:

Jenny said...

Sounds good, but let's hope he doesn't read the blog!