Marinated Grilled Skirt Steak With Wild Arugula Salad and Goat Cheese

Difficulty: Easy             Yield: Serves 6

Ingredients

For The Skirt Steak

• ¼ Cup Extra Virgin Olive Oil
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Liquid Smoke
• 1 Teaspoon Chili Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Smoked Mild Paprika
• ¼ Balsamic Vinegar
• 3 lbs. Skirt Steak {6 pieces – fat removed}
• Salt and Freshly Ground Black Pepper To Taste

For The Wild Arugula Salad

• 8 g Wild Arugula
• 400 g Grape Tomatoes {Halved}
• Extra Virgin Olive Oil
• Salt and Freshly Ground Black Pepper To Taste
• 1 Goat Cheese Log {Crumbled}

Procedure

For The Skirt Steak

In a bowl, mix the extra virgin olive oil, garlic powder, liquid smoke, chili powder, onion powder, smoked mild paprika and the balsamic vinegar to form the marinate. Place all 6 pieces of skirt steak in a resealable bag and pour the marinate right on top. Remove some of the air out of the bag and seal it. Shake the bag around to coat the steaks with the marinate. Refrigerate for 2 hours.

After the marinating process is complete, remove the steaks from the bag and place them on a sheet pan lined with parchment paper. Allow them to come to room temperature before grilling. Season each side
with salt and freshly ground black pepper to taste. Grill the skirt steaks on each side according to your preference.

For The Wild Arugula Salad

In a bowl, mix the arugula and tomatoes. Season with extra virgin olive oil, salt, freshly ground black pepper and top it with crumbled goat cheese.

Tips

• There are 8 different types of red meat temperatures starting with blue all the way to well done. The meat you start with is very squishy. Once you cook it, it will start to get tougher and tougher. The best way to tell is to poke it with your finger tips.
• Never cut a piece of steak right after it has been grilled. Let it rest for a minute or else the juices will automatically start to come out of the meat.