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|
|1/2||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||jalapeño pepper, diced (optional)|
- 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.
- 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.
- Season the fig glaze with a touch of salt. Set glaze aside.
- 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.
- Transfer to a carving board and brush with Fig Glaze. Let rest for 5 minutes. Thinly slice the steak across the grain.
If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.