Marinated Skirt Steak and Grilled Vegetable Salad

Happy September!  Although I'm sad to say goodbye to summer, I'm super excited about what Fall has to offer.  Sure Fall means chilly mornings and comfy sweaters, pumpkin candles and apple cider but more importantly, it means that I can stand on my back deck in front of the grill without burning the bottoms of my feet.  :)

One of my favorite things to grill is vegetables!  It's not that I'm opposed to a juicy steak or a nice smokey turkey breast, it's just that I LOVE the flavor that the Big Green Egg adds to just about any vegetable.   My personal favorites: eggplant, zucchini, squash, corn and peppers. 

For dinner a few nights ago, I decided to combine my favorite grilled cuisine - vegetables - with Ben's favorite - steak!  What could be better than a marinated skirt steak and grilled vegetable salad?   My one suggestion for this recipe is to use really great skirt steak from a reputable butcher.  Great skirt steak is a little pricey but it does make a big difference.

Marinated Skirt Steak and Grilled Vegetable Salad
Marinade                                                             Salad
1 cup brown sugar                                               1 Tablespoon fresh basil
1/4 cup balsamic vinegar                                     1 Tablespoon olive oil
2 Tablespoons Worcestershire Sauce                     2 scallions, thinly sliced
3 cloves garlic                                                      2 cloves garlic
2 Tablespoons fresh rosemary, chopped                1 red bell pepper, quartered
1 1/2 pounds skirt steak                                       1 small yellow summer squash, cut into 1/2" slices
                                                                           1 small zucchini, cut into 1/2" slices
                                                                           1/2 cup frozen corn (or fresh)
                                                                           1 cup cherry tomatoes, halved

Combine marinade ingredients in a ziploc bag.  Add steak and allow to marinade 5 minutes to 1 hour.

Grill, flipping once.  (About 3 minutes on each side.)  Transfer to a cutting board to rest 5 minutes.

Brush peppers, squash and zucchini with oil.

Grill 10-15 minutes or until grill marks form on all sides.

Combine corn and tomatoes in a bowl.  Drizzle with oil and basil.

Slice steak thinly.

Chop vegetables and place in a bowl along with 1/2 of the corn mixture. 

Add steak and remaining corn mixture.  Top with sliced scallions. 

We enjoyed our salad with fresh rolls and a glass of red wine.  The perfect blend of both of our favorites from the grill - steak and vegetables.  Use my recipe and modify it to make it your own.  Choose meat and vegetables that you love and you are sure to create a delicious salad.

Ciao!

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