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Per serving
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- 1
Mix up the marinade
In a small bowl, whisk together the apple juice, red wine vinegar, finely chopped onion, rubbed sage, coriander, mustard, pepper, salt and minced garlic until it's all blended. Then slowly whisk in the olive oil so it comes together.
- 2
Marinate the steak overnight
Cut the skirt steak into 5-inch pieces so it's easier to handle. Pour 1 1/2 cups of the marinade into a dish, add the beef and turn to coat. Cover it up and let it hang out in the fridge overnight. Cover and stash the rest of the marinade in the fridge too.
- 3
Grill the veggies
Slice the red onions into 1/2-inch rounds and halve the red peppers. Toss the red onions, peppers and green onions with 1/4 cup of the reserved marinade. Fire up the grill to medium heat. Grill the onions and peppers covered until tender, 4 to 6 minutes a side. The green onions only need 1 to 2 minutes a side. Tent them in foil to keep warm.
- 4
Grill the steak
Drain the beef and toss that used marinade. Grill the steak covered over medium heat, 4 to 6 minutes a side, until it hits where you want it (135 for medium-rare, 140 for medium, 145 for medium-well). Baste with the last 1/4 cup of clean marinade during the final 4 minutes. Pull it off and let it rest 5 minutes.
- 5
Slice and serve
Chop the grilled veggies into bite-sized pieces and pile them in a big bowl. Cut the steak diagonally across the grain into thin slices, add it to the veggies and toss everything together. Done.
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Grilled Skirt Steak with Peppers and Onions
Created by: BackyardGrillCo
Ingredients
- 1/2 cup apple juice
- 1/2 cup red wine vinegar
- 1/4 cup onion
- 2 tbsp rubbed sage
- 3 tsp ground coriander
- 3 tsp ground mustard
- 3 tsp black pepper
- 1 tsp salt
- 1 garlic
- 1 cup olive oil
- 1 1/2 lb beef skirt steak
- 2 red onions
- 2 sweet red peppers
- 12 green onions
Instructions
- Mix up the marinadeIn a small bowl, whisk together the apple juice, red wine vinegar, finely chopped onion, rubbed sage, coriander, mustard, pepper, salt and minced garlic until it's all blended. Then slowly whisk in the olive oil so it comes together.
- Marinate the steak overnightCut the skirt steak into 5-inch pieces so it's easier to handle. Pour 1 1/2 cups of the marinade into a dish, add the beef and turn to coat. Cover it up and let it hang out in the fridge overnight. Cover and stash the rest of the marinade in the fridge too.
- Grill the veggiesSlice the red onions into 1/2-inch rounds and halve the red peppers. Toss the red onions, peppers and green onions with 1/4 cup of the reserved marinade. Fire up the grill to medium heat. Grill the onions and peppers covered until tender, 4 to 6 minutes a side. The green onions only need 1 to 2 minutes a side. Tent them in foil to keep warm.
- Grill the steakDrain the beef and toss that used marinade. Grill the steak covered over medium heat, 4 to 6 minutes a side, until it hits where you want it (135 for medium-rare, 140 for medium, 145 for medium-well). Baste with the last 1/4 cup of clean marinade during the final 4 minutes. Pull it off and let it rest 5 minutes.
- Slice and serveChop the grilled veggies into bite-sized pieces and pile them in a big bowl. Cut the steak diagonally across the grain into thin slices, add it to the veggies and toss everything together. Done.