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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!
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Details
Recipe
- 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
Method
Step 1
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.
Step 2
Remove the steak from the refrigerator 20 minutes before you preheat the grill. Preheat the grill to 425 - 450 degrees.
Step 3
Brush onions with olive oil (both sides) and sprinkle generously with sea salt.
Step 4
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.
Step 5
Allow the steak to rest 10 minutes before slicing.
Step 6
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.