- 2
Ingredients
- Seasoned Steak:
- 1 Tb Brown Sugar
- 1 Tsp Chili Powder
- 1/2 Tsp Paprika
- 1/2 Tsp Kosher Salt
- 1/4 Tsp Pepper
- 2 8 Oz Portions of Skirt Steak, ¥
- Grilled Vegetables:
- 4 Tsp Olive Oil
- 3 Cloves Garlic
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- 3/4 Tsp Kosher Salt
- 1/4 Tsp Pepper
- 1 Tsp Balsamic Vinegar
- 1 Zucchini
- 1 Tomato
- 1 Onion
- 1 Green Pepper
- 1 Bunch Asparagus
- Red and Green Bell Pepper
- Red Onion
- Corn on Cob, Whole
Preparation
Step 1
Whisk it all together, making sure to break up the brown sugar, set aside. Channel your inner “Psycho” and stab a 16 oz portion of skirt steak with a fork. Just enough to kill it again. If you have a tenderizer, that will work. Brush the steak with some olive oil. Sprinkle your prepared rub on both sides. Now collect some vegetables. My usual suspects are green peppers, zucchini, onion, tomato and squash. I have also used asparagus, red peppers, fresh green beans, red onion and corn on the cob cut into small portions. They are all delicious. Chop your vegetables. Cut the onion and tomato into quarters. Add all vegetables to a bowl and set aside. In a small bowl combine 4 tsp of olive oil. 3 cloves of garlic, 1/2 tsp oregano, 1/2 tsp basil, 3/4 tsp kosher salt, 1/4 tsp pepper and 1 tsp of balsamic vinegar. Pour the dressing over the vegetables. Combine, evenly coating all the vegetables. Make sure your grill is nice and hot. Toss these babies on the grill. You will notice that I cut the skirt steak to make 2 portions. Don’t they look pretty on the grill? For the vegetables we use a grill skillet, which works wonderfully. We got ours at Bed Bath and Beyond and use it all the time. We grill them until the vegetables just start to get tender, maybe 7 mins.