This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that’s ideal for lunch or dinner. —Cleo Gonske, Redding, California,
- 1/2 cup apple juice
- 1/2 cup red wine vinegar
- 1/4 cup finely chopped onion
- 2 tablespoons rubbed sage
- 3 teaspoons ground coriander
- 3 teaspoons ground mustard
- 3 teaspoons freshly ground pepper
- 1 teaspoon salt
- 1 garlic clove, minced
- 1 cup olive oil
- 1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
- 2 medium red onions, cut into 1/2-inch slices
- 2 medium sweet red peppers, halved
- 12 green onions, trimmed
image/svg+xml Text Ingredients View Recipe,
In a small bowl, whisk the first 9 ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large bowl. Add beef; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
In a large bowl, toss remaining vegetables with 1/4 cup of reserved marinade. Grill red onions and peppers, covered, over medium heat, until tender, 4-6 minutes on each side. Grill green onions until tender, 1-2 minutes on each side.
Drain beef, discarding marinade. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Baste with remaining marinade during last 4 minutes of cooking. Let steak stand 5 minutes.
Chop vegetables into bite-sized pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
1 serving: 461 calories, 32g fat (7g saturated fat), 67mg cholesterol, 311mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 32g protein.