- ½ cup apple juice
- ½ cup red wine vinegar
- ¼ cup finely chopped onion
- 2 tbsp rubbed sage
- 3 tsp ground coriander
- 3 tsp ground mustard
- 3 tsp freshly ground pepper
- 1 tsp salt
- 1 garlic clove, minced
- 1 cup olive oil
- 1 beef skirt steak (1-½ lb), cut into 5-in. pieces
- 2 medium red onions, cut into ½-inch slices
- 2 medium sweet red peppers, halved
- 12 green onions, trimmed
In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-½ cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
In a large bowl, toss remaining vegetables with ¼ cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender.
Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 mins.
Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
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