It seems as if we are having at least one more week of summer heat this week, so we plan to have one of our favorite grilled items, skirt steak. We have a couple of variations of marinade that we like, but this one is the one we have been doing more of lately. Tasty and easy!
12 oz to 16 oz skirt steak
1/4 cup soy sauce (we like HyVee brand light soy sauce as its gluten free)
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tsp chopped garlic
Combine all ingredients, except the skirt steak, in a quart sized baggie. Gallon sized also works. I close the baggie and massage the baggie between my fingers to ensure its well combined, and then place the skirt steak (folded over if quart sized) in the baggie to marinate over night, but can be done as soon as a few hours before cooking. The longer the better!
Remove steak from bag and dispose of extra marinade. Cook on the grill at 375 to 400 degrees for 4 to 6 minutes per side. You dont want to overcook this steak, so only cook to medium rare or at most, medium.
Let rest for 5 minutes before slicing in thin strips against the grain. We serve with a simple side dish such as rice or a veggie.
Dig in and enjoy!