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.


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.