The kids have been back in school for a little over a month now and I'm happy to report that we've settled back into a more consistent dinner routine. We still have practices and games and evening activities to juggle but we're managing to sit down and eat dinner together most nights. The biggest challenge to getting back on schedule was getting myself in the habit of starting dinner at 4:00 in the afternoon so that it's ready to eat by the time everyone walks in the door.
I have been on the lookout for weeknight meals that I can make quickly so that I won't have to start dinner preparations quite so early. I love this recipe for grilled skirt steak because I was able to reheat it and use it in three different meals!
I had it on a spinach salad on the night that I grilled it and Ben and the kids ate it plain. I used it a couple days later to make a fajita pizza and then I used it again to make fajitas for Sunday afternoon lunch. Now that's what I would call a versatile piece of meat! Nobody even suspected that we were eating leftovers and it cut dinner prep time in half because I didn't need to spend time grilling every night.
Grilled Skirt Steak Salad
4 lbs. skirt steak
salt & pepper
1 liter (33.8 oz. bottle) Coca-Cola
1 cup ketchup
3 oz. bourbon
Season steak with salt and pepper. Place on a HOT grill. Stand back and listen for the sizzle.
I ate my steak over a spinach salad with pistachios, dried cranberries and a sprinkling of blue cheese.
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