An addition to my roster of blink-and-they’re done dinners: these. We’re talking ten minutes. (Well, ten minutes if you don’t include a couple of hours of zero-labor marinating…which I suppose you don’t have to do, but it makes a huge difference.)
I’ve been making these minimum once a week lately, mostly to take advantage of these last few weeks of grilling-outdoors weather, but you can totally make them on a stovetop grill, no problem (because they’re made with thinly sliced skirt steak, they cook up super-fast). They’re great for an easy weeknight dinner, but if you just double (or triple) the ingredients you can just as easily serve dinner to a whole party (which is what I did last night – and the best part is that you really don’t need any side dishes with these; just add prosecco and everyone will be happy).
What You Need:
About 1 1/2 lbs of skirt steak
1/2 cup olive oil
1/3 cup soy sauce
1/2 tsp Sriracha
Garlic powder
Salt
1 smallish red pepper, thinly sliced
1 smallish green pepper, thinly sliced
1 yellow onion, thinly sliced
2 ripe avocados, peeled and sliced
1 cup shredded cheese
1 can refried beans
Tortillas
What You Do:
1. In a small dish, whisk together the olive oil, soy sauce and Sriracha. Place the meat in a large, shallow dish and pour over the sauce. Sprinkle generously with garlic powder and salt, and kind of mush around the meat so it’s all evenly covered. Let marinate at least two hours.
2. Heat your grill. Drain the marinade off of the meat and set on the grill. Cook for about five minutes per side over medium-high heat, then remove to a plate to rest before slicing.
3. Meanwhile, sauté the peppers and onions in a little olive oil and garlic powder until just soft.
To serve, set out the sliced meat, and place the onions and peppers in a small serving dish. In additional dishes, put out shredded cheese, refried beans, avocado slices, sour cream, and whatever else sounds good to you.
