Grilled Skirt Steak
1 pound Skirt Steak
1/4 cup Coconut Aminos
4 tablespoons Green Onions, chopped
2 tablespoons Water
2 tablespoons Honey
1 tablespoon Olive Oil
2 teaspoons fresh Ginger, chopped
1/2 teaspoon Black Pepper
Combine coconut aminos, green onions, water, honey, olive oil, ginger, and black pepper in a food processor, blend well.
Place the marinade and steak in a large Ziplock bag. Seal and turn to coat steak.
Place in refrigerator for 8 hours or overnight.
Pre-heat grill. Cook steaks over medium heat for about 3 minutes per side.
Remove from grill and let rest for 5-10 minutes prior to slicing.
The thin cut of skirt steak is an excellent choice for grilling as it marinates nicely and cooks quickly. If using a meat thermometer: for rare, remove the steak at 120-125 degrees F; medium rare 125-130 degrees F; medium 130-135 degrees F. Letting the meat rest after cooking and before slicing is an important step as it allows the juices to redistribute. Look closely at the “grain” of the muscle and cut parallel or “against the grain” to avoid overly chewy pieces.