I consider myself a very lucky girl. Among the many things I have to be thankful for, I just so happen to have a handful of really good friends who are fantastic in the kitchen. They l-o-v-e good food just like me and are always willing to share what they’ve learned. Even more importantly, they’re always inviting me over to eat what they make. Thanks guys!
My friend Laurent makes all sorts of yummy stuff, but I have to say my absolute favorite is when he does grilled skirt steak. I’m sure most of my other friends would agree. He has to guard it with his life when it comes off the grill or half will be gone before it even makes it to the table. I had to know his secret. One day during a BBQ I started snooping around and asking questions. After about a year of inquiries, I finally convinced him to send me the recipe. Hands down, this is the best steak marinade I’ve ever had!
This is perfect to use for your 4th of July BBQ (or any other time of the year for that matter). Pair it with some of Renee’s “Patriotic Picnic” sides from yesterday and a little of Amanda’s Berry Peachy Sangria (below) and you have the makings for a fabulous spread.
The Best Steak Marinade Recipe
Serves 6-8
2 pounds steak (preferably skirt or flank)
½ cup extra virgin olive oil
1/3 cup Worcestershire sauce (or low sodium soy sauce)
The juice of 2 limes
3 Tbsp brown sugar
2-3 garlic cloves, crushed
1 small bunch green onions, sliced
½ tsp crushed red pepper flakes
½ tsp cumin optional
Marinating: In a medium size bowl, whisk together all ingredients except steak. Grab a few large sealable plastic bags. Cut the steak into 2 or 3 equal size pieces so they can fit easily in the plastic bags. Place steak in the bag, pour in marinade, squeeze out all the air then try to fold the bag over the steak to remove all the air pockets and make a nice tight fit. Place bags in the fridge. The longer you marinate the better, but suggest a minimum of 1 hour.
Grilling: Over a very hot grill you want to cook the steaks for a few minutes on each side until desired degree of doneness. When finished cooking wrap steak in aluminum foil and allow it to sit for a few minutes. Remove from the foil slice it thinly on a diagonal across the grain.
Recipe Notes: You can also throw in some BBQ sauce or a bit of liquid smoke for that extra charcoal grill flavor. You can even prepare the marinade the day before to allow time for the flavors to mingle. Laurent always uses skirt steak, but if you want a less fatty cut of meat go for flank steak instead (however, if you’re using a very hot grill a lot of the fat will burn off during cooking).
Enjoy and Happy 4th of July!
- Lauren
A Berry Peachy Sangria
Serves 8
2 cups blackberries
2 cups raspberries
2 plums, cut into small squares
2 peaches, cut into small squares
4 cups of white wine or white grape juice (for a “virgin” version)
1 liter sparkling water
Combine fruit and wine in a large pitcher and let sit covered in the fridge for at least two hours. This will allow all the fruity flavors to meld together in the wine (or juice!). When ready to serve, add ice, sparkling water and a dab of honey to taste (optional). It might help to keep a wooden spoon handy to help get the fruit out! Garnish with lemon or lime wedges.
Cheers!
- Amanda
Labels: Amanda, Healthy Recipes, Holiday Eating, Lauren
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