Talk about a crowd-pleasing dinner in a flash. I like to keep a couple of these herbed skirt steaks on hand in the spring and summer for last-minute outdoor get-togethers with family and friends. I’ll throw a couple of potatoes in the oven and whatever other veggies or fruit I have on hand on the grill (in the summer, we love to grill peaches, pineapple and corn), and everyone’s happy. The lime juice and tomato sauce tenderize the steak, and the coconut aminos lend a delicious brininess to the herbs. It’s so, so delicious.
- Sharp Knife
- 2 pounds skirt steak
- 2 green onions, sliced
- 2 garlic cloves, minced
- 1 small shallot, minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- ¼ cup olive oil or soy-free canola oil
- 4 tbsp coconut aminos
- ¼ cup fresh lime juice
- ¼ cup plain tomato sauce
- 2 tbsp honey
- Place the skirt steak in a freezer bag.
- Sprinkle in green onions, garlic, shallot, parsley, basil, thyme and oregano.
- In a small bowl, mix together olive oil, coconut aminos, lime juice, tomato sauce and honey.
- Pour the sauce over the steak.
- Seal bag and move ingredients around until steak is coated in sauce.
- Freeze for up to three months.
- On the day you want to serve, thaw the steak, then grill.