Nothing says summer quite like breaking out the grill! @CommunityKitchenATL marinates her skirt steak in a sweet, peppery mixture that makes an ideal crust on the grill. Add some charred red onions and a glass of Ribera del Duero Tempranillo wine and you have yourself a perfect summer meal.
Find other dishes to pair with Ribera del Duero and Rueda wines here!
- 1 pound skirt steak
- 1/4 cup liquid aminos, or gluten-free soy sauce
- 1/4 cup honey
- 1 tablespoon olive oil
- 3 cloves garlic, crushed and minced
- 1 lemon,
- 1 teaspoon black pepper, cracked
- 2 red onions, thickly sliced
- 2 tablespoons olive oil
- Flaky sea salt, to finish
In a medium bowl, whisk together the liquid aminos (or soy sauce), honey, olive oil, garlic and lemon juice. Add the steak to a shallow dish. Pour the marinade over the steak. Sprinkle with cracked pepper. Marinate in the refrigerator for 2 - 4 hours, turning once.
Remove the steak from the refrigerator 20 minutes before you preheat the grill. Preheat the grill to 425 - 450 degrees.
Brush onions with olive oil (both sides) and sprinkle generously with sea salt.
Grill the steak and onions for 4 - 5 minutes on each side, until desired doneness is reached for the steak and the onions are slightly browned and caramelized.
Allow the steak to rest 10 minutes before slicing.
Serve the steak topped with grilled onions. A simple salad of baby spinach and arugula, drizzled with olive oil, fresh lemon juice and sprinkled with sea salt, compliments this meal beautifully.