Marinated Skirt Steak

The weather is going to be beautiful this weekend and I can't wait to sink my teeth into this fantastic marinated skirt steak.  This marinade is so tasty, my mouth is watering just thinking about it.  Feel free to substitute flap steak or hanger steak if you like.  My favorite way to eat these paper thin flavor bombs is on top of a tossed green salad, but they're great in tacos and fajitas, and I've even been known to snack on them cold right out of the fridge.  Enjoy!   

You can use skirt steak, flap steak, or hanger steak for this recipe.  They're all fantastic.

To make the the marinade, you'll need worcestershire sauce, balsamic vinegar, canola oil, salt, pepper, a clove a garlic, a scallion, and McCormick Hamburger seasoning (magic stuff!).

Combine the marinade ingredients together in a small food processor.

Blitz, blitz, blitz.  Reserve 2 tablespoons of the marinade and chill.  This will be used as sauce later.

Put the trimmed steak in a large zip-top bag and pour in the remaining marinade.  Close the bag and massage the marinade so all the meat gets coated.

Refrigerate the marinating meat for 4-24 hours, tossing every now and then if you think about it.

Grill for 2-4 minutes per side.  Here's I cooked them on an indoor griddle, but sometimes we cook them on the grill outside.  

My mouth is watering!

Slice very thin across the grain.

Toss with pan drippings and/or the 2 tablespoons of reserved sauce.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• balsamic vinegar https://amzn.to/3ouwtAP

• double burner grill pan https://amzn.to/3INKgKo

• small food processor https://amzn.to/35zks6o

• mccormick hamburger seasoning https://amzn.to/3uaYsco

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Balsamic Marinated Skirt Steak

makes 4 servings

Printable Recipe

Ingredients

• 2 pounds skirt steak, flap steak, or hanger steak, trimmed and cut into 4-inch wide pieces

• 6 tablespoons balsamic vinegar

• 4 tablespoons vegetable oil

• 2 tablespoons worcestershire sauce

• 1 scallion

• 1 clove garlic

• 1/2 teaspoon freshly ground black pepper

• 1 1/2 teaspoons kosher salt

• 1 1/2 teaspoons McCormick "Hamburger" Seasoning (or any steak seasoning, but trust me, the hamburger seasoning is the bomb)

Directions

1. Trim skirt steak of excess fat or silver skin.

2. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.

3. Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.

4. Pour remaining marinade over steaks in zip top bag; seal bag well and knead to make sure the marinade reaches all surfaces of the meat; chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.

5. Remove steaks from marinade and dry with paper towels.

6. Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.

7. Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.

8. Toss with reserved marinade and serve. Makes 4 servings.

Notes

• If cooking on the stove top, remove steaks from pan and deglaze pan with 1/4 cup water and reserved marinade; boil until mixture reduces by half, then pour over sliced steaks and serve.

• One pound of skirt steak will feed 2 people.

Steak and Eggs

We had a couple of steaks leftover from dinner one night so I made Steak and Eggs for lunch the next day.  It's a really wonderful combination that makes a very hearty meal.  Here's how I made it. 

First you'll need to grab your leftover steak from the fridge.  We're going to use both the steak and any drippings that have accumulated in the storage container so be sure to save them.

Slice a couple of small to medium sized onions into 1/4-inch rings.  Saute them with a pat of butter and a sprinkling of salt over medium-low heat for a few minutes.  

When the onions are translucent and start to caramelize, turn the heat all the way down to low and cover the pan.   Cook covered, stirring occasionally, for 20-30 minutes until the onions are a lovely golden brown color. 

Stir in the steak drippings from the storage container.  If you don't have enough drippings, add a splash of water.

Mmmmmmm.

Now slice that leftover steak into thin strips.

Add the steak to the onions.  Stir it all together and continue cooking until the steaks strips are heated through.  Remove from heat and reserve until needed.

Time to scramble some eggs.  When I have a lot of eggs to scramble, I like to beat them in a jar.  Less sloshing and spillage than when I use a bowl.  

Okay, heat a little butter and olive oil in a nonstick skillet. Incidentally, Swiss Diamond is hands down my favorite nonstick cookware for making eggs.  And I've tried all the high end brands.  

I'm jazzing my scrambled eggs up with a little cheese and chives.  If I had mushrooms or bell peppers, I would have tossed them in too.  Don't forget to season with salt and pepper. 

How do you like your scrambled eggs?  One of my kids likes them wet and creamy; another likes them bone dry.  The hubs and I like them somewhere in the middle. 

Take note of how well the eggs release from that Swiss Diamond pan - it's the most used nonstick pan in my kitchen.  We've used it 5 or 6 days a week for more than 2 years and it's awesome.  I use it, my husband uses it, my teenagers use it, and it performs perfectly every single time.  Love, love, love this pan.  My only regert is that I didn't purchase a bigger one.     

Oh, back to lunch.  Divvy the eggs up onto serving plates and top with the steak and onion mixture.  Prepare for the family to devour every bite.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• Victorinox chef’s knife with Granton edge https://amzn.to/3HaJzKA

• Swiss Diamond skillet https://amzn.to/3NttN1r

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Steak and Eggs

makes 2 servings

Printable Recipe

Ingredients

• 1 leftover NY strip steak, sliced thin

• 2 medium onions, sliced 1/4-inch thick

• 1 tablespoon butter

• 5 large eggs

• kosher salt and ground black pepper to taste

• 1/4 cup shredded cheddar cheese

• chopped chives or scallions

Directions 

1. Saute sliced onions in a tablespoon of butter with a sprinkling of salt over medium-low heat for a few minutes until they start to caramelize.

2. Cover with lid and lower heat; continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown.

3. Add any reserved drippings from the leftover steak.

4. Stir in sliced steak and heat through; remove from heat and set aside.

5. In a clean nonstick skillet, heat a pat of butter and a little olive oil.

6. Scramble the eggs in the skillet; season with salt and pepper.

7. Just before the eggs are done to your liking, stir in the cheddar cheese and chipped chives or scallions.

8. Top eggs with reserved steak and onion mixture.