Thursday, June 28, 2012

Soy & Ginger Skirt Steak

When it's too hot to cook inside, I take it outside... to the grill! Summer is in full swing and I've been taking advantage of the new grill that's found a home on my outside deck/patio. So, what's your preference - gas or charcoal? I ended up with a charcoal grill simply because I love the flavor it imparts on the food. Take for example this Soy & Ginger Skirt Steak, which is marinated overnight in a combination of ginger, garlic, soy sauce (or gf tamari), red wine and a touch of honey before being grilled. It's practically effortless yet has such a depth of flavor that folks will think you spent a lot of time preparing...

Now this is a recipe anyone can do with their eyes closed. All the magic is done by the marinade which comes together pretty quickly. To make clean up easier, everything goes into a freezer bag before chilling overnight or freezing for a dinner later in the week. Once you're ready to start grilling, just remove the steak from the bag and onto the grill, cooking until your desired preference. For skirt steak, I like aiming for medium with some pink in the center of the thickest cuts... otherwise it starts to toughen up. I made a batch using soy sauce (for guests who are non-gluten free) and a batch using tamari (for myself and others who wanted to try a gluten free version.) Many couldn't tell the difference and both versions got the thumbs up seal of approval.

Soy & Ginger Skirt Steak
recipe adapted from Cooking Light

2 1/2lbs skirt steak, cut until 2 inch pieces
2 tablespoons minced fresh ginger
4 teaspoons minced garlic
1/2 cup reduced-sodium soy sauce (or gluten free tamari)
6 tablespoons dry red wine
3 tablespoons honey

Rinse meat and pat dry. Put steak in a gallon-sized freezer bag. Add the ginger, garlic, soy, wine, and honey to bag. Seal bag, turn to coat meat, and chill in the fridge for at least 4-6 hours, or overnight.

Lightly oil a barbecue grill over a solid bed of hot coals or high heat on a gas grill. Remove steak from bag; discard marinade.

Lay meat on hot grill and close grill lid. Cook, turning once, until as done as you like, about 15 minutes for medium-rare (slightly pink in center; cut in thickest part to check).

Transfer steak to serving platter and serve warm.


Karly said...

Ooh, that looks like the perfect dinner for a hot summer night and I bet it's just full of flavor!

Amateur Cook said...

Sounds delicious alright. Paired with some sort of salad or slaw would make a great Summertime meal.  ツ

Anonymous said...

thanks for sharing.

Anonymous said...

Looks delicious! The recipe says to save the marinade but not what to do with it after, should it be discarded or reduced?

Joelen Tan said...

Anonymous - thanks for asking! The marinade should be discarded and I've updated the notes above to reflect that. Thank you for bringing it to my attention!

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