Yea! I went vegan all week but now my body is craving a steak! One of my favorites is a simple and delicious Skirt Steak with Avocado and Onion Salad. I need iron bad since I’ve been back to a full week of working out at Barry’s Bootcamp and Cardio Barre! This simple dinner recipe is a snap to make and intensely flavorful. I grilled the skirt steak with a stove top grill — my favorite kitchen accessory nowadays — and added this tasty avocado and white onion salad which complimented the skirt steak perfectly…and it only took a few minutes to make. Guess what? Nothing was left over because the kids and my husband ate it all up! I really think I need to start cooking bigger portions because the kids are eating like they’re grown ups.
This weekend is all about our holiday decorations.
Tis the Season to be Jolly!
Ali in the Valley
My version of Brazilian Skirt Steak
1/2 cup olive oil
1/3 cup soy sauce
4 scallions (washed and cut in 1/2)
2 large cloves garlic
1/4 cup lime juice
1/2 cup orange juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds inside skirt steak (cut into 3 equal pieces)
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, salt and pepper and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Remove steak from bag and pat dry with paper towels. Place steaks on grill and cook on each side for 5 min. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions and garnish with orange.
Avocado Onion Salad
1 garlic clove (chopped)
2 limes (juiced)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 medium (ripe avocados)
1/2 medium white onion (thinly sliced)
1 cup fresh picked cilantro leaves
In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.