Soy and Agave Marinated Skirt Steak

Red meat is not a big staple in my diet… it’s not that I don’t like it or that I “ban” it from my diet, it’s just not something that I often desire.  And then most of times when I do want it, I tend to order it out at a restaurant (filet mignon is the cut of choice).  BUT every now and then I will attempt a red meat recipe at home…

and what that really means is that I prep the meat and Beng grills it.

Although skirt steak is a pretty cheap cut of beef, it is by no means a lean cut!  BUT I  really like it and you know my deal, “There’s room for everything in a healthy kitchen (in moderation of course)” even skirt steak:).

This is a recipe that was inspired my sister-in-law, Cathy.  She makes a skirt steak to die for… and every time I’m back in Jersey I secretly pray that she will be throwing it on the grill when we are visiting!

I’ve asked her for the recipe before, but it’s one of those things that she just kind of does on the fly and I’ve never really been able to duplicate it.  Other than the Agave (Cathy uses brown sugar) these are the basic ingredients in the original recipe.

The only catch with this recipe is that you really do need a little marinating time, so you have to think ahead just a bit.  I marinated my steak first thing in the morning and then let it hang out in the fridge all day.  SO by the time dinner came, all I had to do was make the Tomato Salad while B threw the steak on the grill.  It really is a super simple, time-crunched meal! 

I’ll be posting the Tomato Salad that I served with this later today:).

Soy and Agave Marinated Skirt Steak

Print Friendly

Ingredients

1 lb of skirt steak, trimmed of any excess fat
2 tbsp lite soy sauce
1 tbsp plus 1 tsp of Agave nectar (you could also use honey, maple syrup, or brown sugar)
1 tbsp of balsamic vinegar
2 tsp of garlic powder (feel free to sub fresh crushed garlic if you have the time)
1 tbsp of dried oregano
1 tbsp of grape seed oil
Fresh black pepper

Directions

Combine all ingredients in a small bowl and whisk together.  Add steak and marinate up to twenty-four hours in the refrigerator.

Pull steak out of the fridge about a half hour before you are ready to grill to take the chill off.

Preheat your grill over a medium high heat.  Once the grill is nice and hot, grill steak for about four minutes on the first side and then flip and grill for another three minutes for a medium rare steak.  If you like your steak more well done, adjust the cooking time accordingly.  Enjoy!

Serves 4.

Nutritional Analysis

Calories: 293; Total Fat: 18.3g; Saturated Fat: 6.2g; Cholesterol: 68mg; Sodium: 349mg; Carbohydrate: 7.5g; Dietary Fiber: 0; Sugars: 7.5g; Protein: 23.2g

More from Clean & Delicious...