Broiled Skirt Steak with Ponzu Sauce - Easy
I still have a whopper of a cold. Since I spent virtually the entire day flopped on the couch watching TV, I figured I should crawl into the kitchen and make dinner.
In the fridge was a package of former tilapia. Bought it on Sunday for cooking yesterday, but somehow forgot about it (when you come home from work one day and Hubby is making spaghetti, you don't waste time peeking in the fridge to remember what you planned on making). Since I have said cold and didn't think it smelled that bad, I asked Hubby, who pronounced it DOA.
Also in the fridge was skirt steak, which was still in its prime (get it, prime? Oh, I kill me sometimes!) of its life.
Once upon a time I posted a recipe for Skirt Steak with Ponzu Sauce, but it had several more ingredients and was a little (and by a little I mean a lot) more complex than the more streamlined version I found at The Perfect Pantry.
So I went with Pantry, mostly because it contained honey, and with the new year and all I was still in honey mode. It also called for ready-made ponzu sauce. Of course, I am not about to let a little thing like not having any ponzu sauce in the cupboard stop me, nosirree Bob. So while this recipe has a semi-long list of ingredients, it's really easy -- just a matter of mixing up everything but the skirt steak, then dump sauce on said skirt steak and grill.
Oh, yeah, I was looking forward to grilling because it would be one less thing for me to do (Hubby loves to grill). But alas, just as I was walking into the kitchen, I heard the melodious tones of thunder. Since there was a dramatic moment happening in the movie I was not watching, I thought that was the cause. Except the thunder sounded even more intense in the kitchen. Oh, well, could have been worse, the steaks could have already been on the grill when the monsoon hit.
Broiled Skirt Steak with Ponzu Sauce
based on The Perfect Pantry
2 Tbl. low-sodium soy sauce
2 Tbl. fresh lemon juice
2 Tbl. fresh lime juice
1 Tbl. rice vinegar
1/2 tsp. crushed red pepper
1 tsp. chopped garlic (jarred ok)
1/4 cup orange juice
1 tsp honey
1 Tbl. vegetable oil
1/2 tsp. coarsely ground black pepper
2 pkg. skirt steak (about 1.5 lbs. total), excess fat removed
Combine everything but the steak in a food-grade plastic bag.
Tip alert: insert bag into a cup and wrap it over the lip so that when you pour in the ingredients the bag doesn't go maverick and dump its contents before you are ready.
|Sorta like the solar system|
|Oh, yeah, MUCH more better :P|
Now pick up the bag by the edges, raise it up out of the cup and carefully mish its contents a little bit (honey can be ornery). Then place steaks in the bag, carefully squeeze the air out, then seal it securely. Invert the bag a few times to evenly distribute the marinade. If you plan to cook the steak within the next 30 minutes or so, leave it out on something to prevent leaks, otherwise refrigerate on top of the same something until you are ready, 4 hours max.
When you're ready to cook, turn on your broiler, and if the steaks have been in the fridge remove from fridge and toss onto the counter to lose its chill a little.
Lightly grease broiler pan, then lay steaks in a single layer on pan.
Broil for 4-6 minutes on each side, brushing occasionally with the marinade.
Slice steak on the bias, then serve with a side or two.
Serve dog separately.