Grilled Skirt Steak
This Grilled Skirt Steak makes an easy and quick meal for any night of the week. The marinade gives it a great flavor that will keep you coming back for more.
Servings: 2 lb steak
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Ingredients
- 2 lb skirt steak
- 1/3 C avocado oil or Canola oil
- 2 Tbsp gluten free steak sauce
- 2 Tbsp dry sherry
- 2 Tbsp red wine vinegar
- 2 tsp Worcestershire sauce
- 1 tsp seasoning salt I used Badia complete seasoning
Instructions
- Place the skirt steak in a large resealable bag or glass baking dish.
- Whisk together the oil, steak sauce, sherry, red wine vinegar, and Worcestershire sauce. Pour the marinade over the steak, coating all of the meat. Refrigerate 6-8 hours or overnight.
To Cook the Steak:
- Preheat grill to 500 degrees.
- Clean and oil the grates then place the steak over the hot part of the grill and sprinkle the steak with the seasoning salt. Grill 3-4 minutes per side or until the internal temperature reaches 130-135 degrees.
- When the steak is done, let it rest on a platter for 10-15 minutes before cutting. To serve, slice the steak thinly and against the grain.
Notes
Prep and cook time does not include marinading time.
Nutrition Information
Serving: 1g | Calories: 1035kcal | Carbohydrates: 2g | Protein: 98g | Fat: 70g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 40g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 1542mg | Potassium: 1389mg | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 8mg
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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