Here’s a simple glaze to flavor skirt steak. It’s a quick recipe for a special occasion or really for anytime you want a steak dinner.
I make the Sweet Potatoes and Zucchini side dish in the microwave. It’s fast and saves washing another pot. Microwave ovens have different power levels. Use the cooking times in the recipe as a guide. The potatoes should be soft when ready. Add more time if needed.
Helpful Hints:
- You can use any type of quick-cooking steak.
- You can boil the potatoes and zucchini in a saucepan instead of cook them in the microwave. Figure about 18 minutes for the potatoes and add the zucchini for another 2 minutes.
Glazed Steak
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound grass-fed skirt steak
Olive oil spray
2 tablespoons maple syrup
2 teaspoons balsamic vinegar
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
Whisk maple syrup, balsamic vinegar and mustard together until smooth and set aside. Remove visible fat from meat. Heat a medium-size nonstick skillet over medium-high heat and spray with olive oil spray. Add steak and sauté 3 minutes per side if thin (about 1/2-inch thick) or 4 minutes per side if thicker. A meat thermometer should read 120-130 degrees Fahrenheit for rare, 135-145 for medium. Remove to a cutting board. Add maple syrup mixture to the skillet and stir for about 1 minute. The sauce will thicken slightly. Remove skillet from the heat. Slice the steak on a diagonal against the grain. Return meat to the skillet and mix with the sauce. Divide between two dinner plates and sprinkle with salt and pepper to taste. Spoon sauce on top. Serve with the Potatoes and Zucchini.