Saturday, July 30, 2011

Marinated Skirt Steak with Summer Tomatoes

I love skirt steak especially during the summer months, its a lean and very flavorful cut of meat that is relatively inexpensive. The marinade with all its abundant and complementing ingredients enhances the steaks flavor. I'll be serving it for dinner tonight with sauteed summer zucchini and slices of yellow and red tomatoes with fresh basil leaves.

Tidbits for perfection: Plan according the steak needs to marinate for several hours.

¼ cup cooking sherry
¼ cup soy sauce
¼ cup honey
2 tablespoons white vinegar
1 tablespoon fresh gingerroot, minced or 1 teaspoon powdered ginger
1 teaspoon dark sesame oil
2 cloves garlic, crushed
1¼ pound skirt steak

In a baking dish to accommodate the steak, combine the sherry, soy sauce, honey, vinegar, gingerroot, sesame oil and garlic. Place the steak in the marinade turning to coat, marinade for several (3-4 hours is perfect) hours. Turn steak occasionally to marinate evenly.

Allow steak to come to room temperature before cooking.

Set oven temperature to broil or prepare grill. Drain marinade from steak. Place steak on a rack or grill and broil or grill anywhere from 3-8 minutes on each side for medium rare or cook to desired preference. Let the steak rest for about 5 minutes. Slice against the grain into thin slices. Yield: 4 servings.