Just another Thursday at our home. This Thursday happens to be Saint Patrick’s Day! No Corned Beef & Cabbage for us, we have Skirt Steak with Brussel Sprouts on our menu.
If you want the recipe, here ya go!
- 1 Skirt Steak
- Soy Sauce
- Fresh Garlic
- Vegetable Oil
In a large zip lock bag combine Vegetable oil, soy sauce, pepper, fresh garlic (around 4 cloves diced) and salt. Now place the Skirt Steak into the bag and close. Do your best to get all the air out of the bag! Now let it marinate – minimum 30 minutes, the longer the better! After you finish marinating your steak, throw it on the grill and grill to your liking. We like it a little pink in the middle (medium to medium well)
- 1 1/2 lb of Brussel sprouts
- Kosher Salt
- Olive Oil
- Balsamic vinegar
Rinse Brussel Sprouts in cold water, and prepare by cutting the smaller ones in half and any larger ones you can cut into fourths. Toss the Brussel Sprouts in two table spoons of EVOO, one tablespoon of Kosher Salt, and 1/2 tablespoon of pepper. Roast in the oven in a foil lined pan at 425 degrees for approximately 20-25 minutes. Once complete, toss the baked Brussel Sprouts in a mixture of 1 tablespoon EVOO, 1 tablespoon of Balsamic Vinegar, and 1 tsp of honey. Enjoy!