I grilled. Yes, I can hardly believe it myself. It’s been crazy busy lately but I grilled. I made marinated skirt steak and Grilled Zucchini. Did I grill with beer in hand? Yes I did, but I only had enough time for one as this cut of beef cooks quickly!

I put the zucchini on the grill when I turn the temperature down under the steak, but cook the zucchini on high! Try not to overcook it, otherwise you will have yucky mush.

Skirt Steak Recipe

COOKING UTENSILS NEEDED:

INGREDIENTS:

1 pound skirt steak trimmed and cut in half

MARINADE:

½ cup Lawry’s Sesame Teriyaki Marinade

or

Kikkoman’s Teriyaki Marinade

½ tsp Powdered Ginger

½ tsp Garlic power

2 tablespoons Soy sauce

DIRECTIONS:

Peel and trim the skirt steak if your butcher has not removed the silver skin and trimmed it for you. In a Pyrex baking 9×13 baking dish, or better yet, a zip top bag, mix together the marinade. Add the steaks and coat well. Marinate the steaks at least 2 hours but preferably 24 hours (overnight).

Heat your barbeque or prepare the coals for cooking. Start by cooking steaks at a high temperature. Grill approximately one minute on each side. Reduce heat to low and cook until desired doneness. I prefer my skirt steak to be cooked just prior to medium, maybe medium rare, although some people prefer them a little more cooked with no pink.

NOTES this is one of my favorite summer barbeque recipes served with grilled vegetables, corn on the cob or potatoes! This also goes great with beer or a nice old vines red Zinfandel from Sonoma County, like St. Francis.

Be well, eat well, drink well, and be merry!

-The Drunken Chef (Russ)

Click here for the Grilled Zucchini Recipe