Everybody took part in preparing this fresh, flavorful meal. Our toddler helped make the marinade and salad dressing, I chopped veggies, and the hubby grilled. From this month's Cooking Light Magazine (with some modifications) it is the perfect meal for easy outdoor entertaining.
Wine Note: I paired our steak with Marcus James Merlot. Purchased at Sprout's Farmers Market- 3 for 10 bucks! It's full bodied, balanced, and easy on the palate, as well as the wallet.
Event: Family Dinner Alfresco
Menu: Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, Chopped Salad
For the Steak~
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb skirt steak, cut into 4 inch pieces (I would recommend sirloin or a better cut of beef, thin cut for quick grilling)
1/2 tsp kosher salt
1/4 tsp black pepper
Combine first 4 ingredients in a ziploc or large bowl. Add steak and turn to coat. Marinate at room temperature for 25 minutes. Remove steak; discard marinade. (Prepare spinach and salad while marinading meat.)
Heat grill to high temp. (400-500 degrees) Sprinkle steak with salt and pepper. Grill quickly, 3 minutes per side or to desired doneness. Remove from grill. Set aside on platter and tent with foil. Let stand 5 minutes and cut steak diagonally across grain into thin slices. (4 servings)
For the Sauteed Baby Spinach~
2 tsp butter
3 cloves garlic, sliced thinly
kosher salt
black pepper
1 10oz pkg fresh baby spinach
Melt butter in a large skillet over medium heat. Add garlic and saute one minute. Sprinkle with salt and pepper. Add spinach in batches, tossing frequently, until leaves just barely wilt.
For the Chopped Salad:
1 tbsp olive oil
1 1/4 tsp white (or red) wine vinegar
kosher salt
black pepper
2 1/2 c grape tomatoes, halved
1/3 c sweet (or Vidalia) onion, sliced paper-thin
1 large Hass avocado, cut into chunks
3 tbsp good blue cheese
Combine oil, vinegar, salt and pepper in a medium bowl. Add vegetables and toss. Sprinkle with blue cheese and additional black pepper to taste.
