Skirt Steak Marinade
Servings: 2–4
Prep Time: 5 minutes
Marinating Time: 30 minutes to 2 hours
Cook Time: 12–16 minutes
Total Time: Approximately 50 minutes to 2 hours, 20 minutes (including marinating and resting)
Ingredients
1½ pounds skirt steak
¼ cup balsamic vinegar
¼ cup soy sauce or Worcestershire sauce
2 tablespoons apple cider vinegar
2 teaspoons minced garlic
½ teaspoon salt
½ teaspoon cracked black pepper
2 tablespoons olive oil
Instructions
Combine the balsamic vinegar, soy sauce, apple cider vinegar, garlic, salt, pepper, and olive oil. Whisk vigorously.
Place the steak and marinade in a Ziploc bag. Press out the excess air and seal.
Marinate for 30 minutes or up to 2 hours. Use tongs to transfer the steak to a preheated grill or cast-iron pan over medium-high heat.
Cook for 6–8 minutes on each side, or until cooked to your desired doneness.
Let rest for 10 minutes before slicing and serving.
Grilled Zucchini with Parmesan
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Servings: 4
Prep Time: 10 minutes
Cook Time: 15–17 minutes
Total Time: Approximately 25–27 minutes
Ingredients
¼ cup olive oil
2 cloves garlic, finely chopped
¼ teaspoon crushed red pepper, or to taste
½ cup whole-wheat panko breadcrumbs
2 ounces Parmesan cheese, grated (about ½ cup)
1½ teaspoons fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon lemon zest
¼ teaspoon salt
2 large zucchinis, halved lengthwise
Lemon wedges, for serving
Directions
Step 1:
Combine ¼ cup olive oil, 2 cloves of garlic, and ¼ teaspoon crushed red pepper in a small skillet over low heat. Cook, stirring often, until the garlic is softened and light golden, about 3–4 minutes. Remove from heat and let cool for 5 minutes. Stir in the panko, Parmesan, thyme, lemon zest, and salt.
Step 2:
Preheat the grill to very high heat (at least 500°F). Oil the grill grates using tongs to hold an oil-soaked paper towel. Place the zucchini halves, cut-side down, on the oiled grates. Grill, uncovered, until tender-crisp, about 5 minutes per side. Flip the zucchini so they are cut-side up, and spoon the panko mixture evenly over the top. Grill, covered, until the topping is golden brown in spots, about 2–3 minutes. Carefully transfer to a serving platter. Serve with lemon wedges.
