Seasoned Skirt Steak with Grilled Vegetables

It is summer time and everyone wants to grill, except for me.  I have come to a realization that I am just not a fan of the heat, but I love me a good steak on the grill.  Now don’t get me wrong I am not a complete woosie when it comes to the heat.  I am fine when it is 85 to 90, but anything remotely approaching 100 degrees is not cool, literally.  This is why husbands are handy.  They just love to be outside in front of a hot grill cooking them some meat.   It’s really a perfect arrangement, I prep the food and he grills it.  This way I can stay inside with the air conditioning and I do not have to stand in front of a hot stove. Sweet!

This dish is probably one of our favorites.  Especially the vegetables, we probably eat these several times a week during the summer.  It is the easiest and yummiest side dish for us.  I have made it multiple times for guest and they just love them.  To top it off the vegetable side dish is a Weight Watchers recipe.

First the steak rub.  1 Tbs of brown sugar, 1 tsp of chili powder, 1/2 tsp paprika, 1/2 tsp kosher salt and 1/4 tsp pepper.

Whisk it all together, making sure to break up the brown sugar, set aside.

Channel your inner “Psycho” (I am referencing the movie because if you actually have an inner psycho, that is a whole other issue in and of itself)and stab a 16 oz portion of skirt steak with a fork.  Just enough to kill it again.  If you have a tenderizer, that will work.  I just think it is way “funner”  to stab it with a fork repeatedly and make that “ne..ne..ne..ne..” sound while you do it.  The dogs were watching me very closely but I am sure it is because they were hoping the steak would go flying.    Ok moving on…..

Brush the steak with some olive oil.

Sprinkle your prepared rub on both sides.

Give it a good massage…..a little to the right…..no up…..don’t forget to flip it.  Set aside.

Now collect some vegetables.  My usual suspects are green peppers, zucchini, onion, tomato and squash.  I was out of yellow squash that day so I doubled up on the tomato because I LOVE how the tomatoes taste in this dish.  They do get a little soft but I just love them.   I have also used asparagus, red peppers, fresh green beans, red onion and corn on the cob cut into small portions.  They are all delicious. 

Chop your vegetables.  Cut the onion and tomato into quarters.  Add all vegetables to a bowl and set aside.

In a small bowl combine 4 tsp of olive oil.

3 cloves of garlic, 1/2 tsp oregano, 1/2 tsp basil, 3/4 tsp kosher salt, 1/4 tsp pepper and 1 tsp of balsamic vinegar.

Pour the dressing over the vegetables.

Combine, evenly coating all the vegetables.

Make sure your grill is nice and hot. Toss these babies on the grill.  You will notice that I cut the skirt steak to make 2 portions.  Don’t they look pretty on the grill?

For the vegetables we use a grill skillet, which works wonderfully.  We got ours at Bed Bath and Beyond and use it all the time.

We grill them until the vegetables just start to get tender, maybe 7 mins.

Now while the vegetables and steak grill, let me introduce you to the grill master.   Here he is hard at work.  Just so you know the reason we have two “grills” is because one is propane and the other is a smoker.  I have been “schooled” in the different cooking techniques. 😀

Let’s take a closer look at the grill master.  Is is just me or does he have a smirk on his face? 

Did you notice his warning label?  It’s not true….really it’s not.  It takes a lot to distract this one when he is focused.  Trust me I have had an entire 5 minute conversation with myself because I did not realize that he’s focused on something.  Eventually his response is, “Sorry did you say something?”  Sigh….  I do not take it personally.  What am I going to do he is a dude.  

Yeah I am pretty sure he is smirking.  Maybe he knows we are talking about him?  Maybe he can “feel” the camera on him?  Maybe Buster is licking his toes?

Ahhhhh beef it is what’s for dinner.   Time to eat!

Plate your food and consume.  It was oh sooooo good.

The steak had a nice sweetness and bit of a crust from the brown sugar.  The veggies had just the right crisp to them and I don’t know if your a fan but I loved how tender the tomato was.  It was all really quite scrumptious, going to have to give the grill master some props. 

Ok, let’s break it down.

Seasoned Steak

• 1 Tbs of brown sugar
• 1 tsp of chili powder
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 8 0z portions of skirt steak

Grilled Vegetables

• 4 tsp olive oil
• 3 cloves of garlic
• 1/2 tsp oregano
• 1/2 tsp basil
• 3/4 tsp kosher salt
• 1/4 tsp pepper 
• 1 tsp of balsamic vinegar
• 1 zucchini
• 1 tomato
• 1 onion
• 1 green pepper
• 1 yellow squash