We are in those dogs days of summer. It’s almost back to school time, and our family is trying to eek out the last of those precious summer moments of grilling in flip flops as the kids swing and play uphill, downhill in the yard. This Wine Marinated Skirt Steak screams summer night fun. Easy to prepare and quickly charred on the grill, the whole family will eat it up and demand seconds.
Key here is marination. The wine and a bit of lime juice serves to tenderize the meat, while the soy sauce, olive oil, garlic, cilantro and parsley infuse rich flavors. I would recommend you marinate it for 3-4 hours or even over night if you have the time. I didn’t particularly have my act together to prep that far in advance last night so the steak soaked for a mere two hours. In my personal opinion, it could have sat longer. My balding hunk of a hubby also commented that it was just a tad tough even though the flavor was phenomenal.
I feel like the older I get, the more I realize that life really is about stringing the fun times together so you can be happy and content. Last night was one of those sweet times where the balding hunk was miraculously home by five, and the kids were giggling as we danced to a variety of tunes. Dinner comprised of this marinated skirt steak, grilled asparagus and sauteed baby kale (with a sides of raspberries and macaroni and cheese for the kiddos) was simple, but it brought us all together to laugh and enjoy each other’s company. It’s a great memory for me to hold onto through the coming days. Hope you can make some of those great memories yourself this weekend.
- 1 1.5 lb skirt steak
- ½ cup white wine
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp fresh squeezed lime juice
- 4 garlic cloves, minced
- 2 tbsp chopped parsley
- 2 tbsp chopped cilantro
- 1 tsp sea salt
- Ground pepper
- Pinch of cayenne
- In a plastic bag combine the above ingredients and let marinate for 3-4 hours or overnight.
- Heat a grill on medium hight heat. Cook for approximately 8 minutes, flipping occasionally.
- Let sit for 10 minutes and then thinly slice and serve.