SKIRT STEAK ON THE COALS WITH PICK­LED PEP­PERS

Better Homes & Gardens - Best of Summer Recipes - - Loving Summer -

prep 30 min­utes grill 3 min­utes chill 4 hours

2 lb. as­sorted pep­pers (minia­ture

sweet pep­pers, Ana­heim chile

pep­pers, and/or ba­nana chile

pep­pers), stemmed, seeded, and cut

into thin rings

4 cups red wine vine­gar

4 cups water

1/2 cup gran­u­lated sugar

1/4 cup pickling spice

1/4 cup kosher salt

4 lb. loin skirt steak or fl ank steak

Canola oil

Kosher salt and black pep­per

1. For pick­led pep­pers, in a very large heat­proof non­re­ac­tive con­tainer com­bine all pep­pers; set aside. In a large non­re­ac­tive pot com­bine vine­gar, water, sugar, pickling spice, and salt. Bring to boil­ing, stir­ring to dis­solve sugar. Pour hot liq­uid over pep­pers; stir. Cover with plas­tic wrap. Let stand un­til cool. Trans­fer to an air­tight con­tainer. Chill up to 4 hours. Drain; dis­card liq­uid.

2. Brush meat lightly with oil and sea­son with salt and black pep­per. Let stand while pre­par­ing coals.

3. Light nat­u­ral wood char­coal and al­low to get white hot. Spread out in an even layer. Place meat di­rectly on coals. Grill skirt steak 3 min­utes or fl ank steak 5 min­utes, turn­ing once. Re­move; wrap in foil. Let stand 5 min­utes. To serve, thinly slice meat across the grain. Serve with pick­led pep­pers. Makes 10 serv­ings.

per serv­ing 307 cal, 16 g fat (6 g sat. fat), 108 mg chol, 844 mg sodium, 5 g carb, 2 g fi ber, 3 g sug­ars, 37 g pro.

SPE­CIAL DE­LIV­ERY Parch­ment pack­ets are im­pres­sive look­ing and in­cred­i­bly easy!

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