You know it, I know it, we all know it. I have been a cooking and blogging slacker. The pandemic has taken it's toll on my will and desire to cook. It got to the point where one more look at my full dishwasher was all it took to make jaw clench. What could it take to snap me from my cooking slumber and oder-in approach to dinner? The weather, the dusting off of my grill, my glorious stroll from the sink to the side of the house where my busted up Weber grill greets me after it's winter hibernation! So fire it up and let's get going, because Summer grill season is my FAVORITE. The grill delivers maximum flavors and modern gadgets - like grill baskets - that make it possible to not only char up your favorite meats, but to also cook your beloved veggies on that open range. The magic of these combinations creates not only delicious meals, but mess free nights and cooler kitchens.
I’ll often start off my summer mornings by tossing chicken or steak in a marinade, put in the fridge and forget about it until dinner grill time. The best part is these flavor inducing meat baths need not be complicated, just a few ingredients can deliver that pow of flavor that gets sealed in by the glorious flame of the grill. The marinade I am sharing with you today is my absolute favorite. I’ve been wanting to share it for years, but literally every time I make it it is gone before I can take one single picture. The first step here is getting a great skirt steak. When it comes to marinating steak, this is my favorite cut! It just needs a few hours in the marinade and it’s easy and fast to cook to perfection and serve. When done right, it’s tender, juicy, and holds the sweet steak loving flavor beautifully. Soy sauce, fresh ginger, and Chinese 5 spice powder is ALL YOU NEED, well, and a skirt steak of course. Being located in Brooklyn, I am lucky to have several amazing butchers around me. If you don’t you can often get a good cut at your grocer, just be sure to trim any tremendous amounts of excess fat from the sides or top. I don’t go wild with my trimming, but sometimes skirt steaks have a lot of extra fat. Chinese Five Spice Powder brings most of the magic to this dish. You can find it at most grocers, but my favorite blend is from Penzeys Spices, which you can order on-line. Cassia (aka Chinese Cinnamon), star anise, ginger and clove come together in this mix for a savory and unique flavor that is subtle and sublime! However, you won’t be able to point to a singular flavor as pulling the weight in this marinade, you'll just know that you love it! My husband hates cinnamon and most of the nutty flavored spices, but he loves this. It is seriously my go-to whenever we are entertaining in the warmer months! Low maintenance and delicious, two of my favorite things!
WHAT DO I NEED 1/2 Cup Low Sodium Soy Sauce 1 tsp Chinese Five Spice Powder (click for my fave from Pezneys Spices) 1 Thumb of ginger, peeled and pressed (I use a garlic press, you can mince it if you don’t have one) Pepper to taste 1.5 lb Skirt Steak (Trim excess fat from edges if needed. If you do not have the grill space to lay it flat, you can cut it in the middle to make 2 long pieces) Marinade brush NOW WHAT In a small bowl mix your soy sauce, pressed ginger, your teaspoon of Chinese Five Spice Powder and a few grinds of pepper. Trim any tremendous amounts of excess fat off your skirt steam and place in a large zip lock, add marinade, seal and refrigerate for at least 2 hours. I typically refrigerate mine for 4 hours. Heat your grill, get it nice and HOT - you want a good sear on it. Place your steak on the grill and let it cook for 3 - 5 minutes depending on the thickness of your cut and how you like your steak. DO NOT OVERCOOK. Baste the up side, flip your steak after your 3- 5minutes and cook the other side for an additional 3 - 5 minutes as well, basting it once again. When it is done, place it in a shallow dish and allow it to sit for 5 minutes before slicing across with the grain of the meat and serving. Need a side option: I love this with some asparagus and cherry tomatoes tossed in oil, s&p and cooked in a grill basket!
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