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Grilled Skirt Steak with a Fig Ginger Glaze

Grilled Skirt Steak with a Fig Ginger Glaze

Grilled Skirt Steak with a Fig Ginger Glaze

Drizzled with a sweet and tangy glaze, this Grilled Skirt Steak with a Fig Ginger Glaze is sure please. Serve as a main dish or slice it up and top over a rice or salad dish.


4 pounds skirt steak
2 Tablespoons canola oil
1 onion, chopped
1/2 cup fig preserves
2 cloves garlic, minced
1 Tablespoon peeled fresh ginger
1/4 cup granulated sugar
1/4 cup white vinegar
1/2 cup Basic Beef Stock
1 bay leaf
1 jalapeño pepper, diced (optional)


  1. Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes. Add the fig preserves, garlic, ginger, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.
  2. Add the beef stock, bay leaf, jalapeños, and a pinch of salt to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
  3. Season the fig glaze with a touch of salt. Set glaze aside.
  4. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.
  5. Transfer to a carving board and brush with Fig Glaze. Let rest for 5 minutes. Thinly slice the steak across the grain.

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