Summer may be over, but someone forgot to tell my thermostat because it’s been hot as the hinges the last couple of weeks. Last Friday, it got up to 99 degrees. Frankly, I’m over it! My culinary mind has already switched over to Autumn. Bring on the apples, pears and pumpkins. Bring on the stews, soups and roasts. It’s time for warm crusty homemade bread and root vegetables. And perhaps most exciting, it’s time for the Fall desserts. As I write this, I hear angels singing in my head.
Still, before I bid Summer a final farewell, let’s put on our sunglasses and fire up the grill for one last Summer-style feast. This recipe is adapted from one created by Marcela Valladolid. You would never guess that this delicious marinated skirt steak could be so easy.
- 1 orange, thinly sliced with peel
- 1 onion, thinly sliced
- 4 garlic cloves, halved and smashed
- 2 pounds skirt steak
- 1 1/2 teaspoons kosher salt
- black pepper, freshly ground
- 1 lager beer
- 1/2 cup soy sauce
In a shallow dish, scatter half the orange slices, half the onion slices and half the garlic.
Liberally salt and pepper both sides of the skirt steak and then lay it over the orange, onion and garlic.
Cover with the remaining orange, onion & garlic.
Add beer and soy sauce.
Let it sit for an hour at room temperature.
Heat up the BBQ or preheat the broiler. Grill the steak to desired doneness, about 4 minutes per side is pretty good.
Slice against the grain and serve in tortillas with your favorite fillings. You know the stuff, tomatoes, onions, avacado, salsa, sour cream, etc. It’s actually pretty great when combined with Rajas.
