A gift card to Prather Ranch, a meat shop in San Francisco’s Ferry Building inspired this recipe. Among the market’s many options were skirt steaks. Compared to tender beef steaks such as rib-eye or tenderloin, the chewier skirt steaks were a bargain. A good thing, because I actually prefer the robust flavor of this long skinny cut that is part of the diaphragm muscle.
I soaked the steak in JADE Sesame Soy Marinade for a couple of hours, then grilled it with whole green onions and sweet red peppers. Serve this dynamite combination for a late summer supper.
Grilled Sesame Soy Steak and Sweet Peppers
You can substitute flank steak for the skirt steak. Instead of cutting the flank steak into smaller pieces, simply marinate and grill the whole flank steak, 5 to 6 minutes a side for medium-rare. Slice the steak crosswise into thin slanting slices.
Look for the sweet red peppers at your farmers’ market now through early fall. Or use red bell peppers.
Makes 4 servings1 beef skirt steak (about 1 1/2 lb.) 3/4 cup Jade Sesame Soy Marinade, or as needed 4 to 8 green onions 4 small red sweet red peppers such as shishito, gypsy, Anaheim (or 1 large red bell pepper, cut into quarters lengthwise) 1 tablespoon vegetable oil
1. Cut the steak crosswise into 4 equal lengths. In a heavy-duty plastic bag or shallow bowl, coat the steak with 1/3 to 1/2 cup JADE Sesame Soy Marinade. Seal bag or cover bowl. Chill steak, turning occasionally, 1 to 4 hours.
2. Trim root ends off the green onions. Trim the green tops so they are 4 to 6 inches long. On a dinner plate, mix 2 to 3 tablespoons JADE Sesame Soy Marinade and the oil. Place the onions and peppers on a plate and turn to coat with the oil mixture.
3. Lightly oil the grill and preheat over high heat. When the grill is hot, lift the steak pieces from marinade and place on grill. Cook over high heat, until browned, 2 to 3 minutes a side for medium-rare. Transfer the steaks to a serving platter or dinner plates. Set the green onions and peppers on grill and cook until lightly charred, about 1 minute a side for green onions, 2 to 3 minutes a side for red peppers. Place onions and peppers alongside steak.