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.
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