If you are looking for something that is absolutely delicious, but completely simple to make I have the perfect recipe.

You want to start with one of our skirt steaks. Skirt steak is found under the rib cage and comes from the primal cut. There is more connective tissue in this area making the skirt steak seem a bit tougher than other cuts, but it holds incredible flavor making it a very popular. Lots of people and restaurants use skirt steak for fajitas. I have an incredible sweet and tangy recipe that was shared with us at the Healthy New Albany Farmers Market that is simply amazing! You just have to do a little bit of pre planning so the steak has time to thaw and marinate.

Our skirt steaks are typically between 1-2.5 pounds and come all rolled up. You want to start by thawing it out. If you are a planner put in the fridge 2-3 days before you plan to eat. If you are like me and planning a day in advance is the best you can do just submerge it in some cold water for 2-3 hours. Once it is thawed and unrolled you can trim some of the connective tissue, but I have found it is easier to trim after grilling.

Marinade:

You will need an airtight container to hold the marinade. I used a ziplock freezer bag for this one but typically like to use a glass pyrex dish with a sealable lid. Dump in the following: 1/3 C olive oil, 2 chopped garlic gloves, 2T apple cider vinegar, 1/3C soy sauce, 1/4 C honey, 1/2 t pepper. Add the steak and make sure everything is mixed together and the steak is covered well. Stick it in the fridge and forget about it for awhile. I like to allow it to marinate overnight, but 2-3 hours would be adequate if your time is limited.

Final step is remove the steak from the marinade and take it straight to the grill, cast iron skillet, or broiler.

A few important points to make for grilling. Skirt steak must be grilled over a very high heat and very quickly. You do not want to over cook this steak. Medium rare is best and you get that by getting the grill as hot as you can get it and cooking the steak for just a couple minutes on each side. Skirt steak will become tough if it is cooked beyond medium rare.

Serving:

When you serve skirt steak you also need to be sure that you slice it thinly against the grain. This breaks up the connective tissue making it very easy to eat and enjoy.

This meal has been an absolute crowd pleaser for our family. Pair it with some vegetables and maybe a baked potato and you have an incredibly delicious and easy meal.