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When I played with this recipe, my family knew they would be getting different variations of it. I served it every week for a month, tweaking it to perfection. Since skirt steak is a bit of a luxury item, we save this for Shabbos Mevarchim or Yom Tov. I sometimes choose to keep the peppers raw. My family knows to leave me a good portion of the artichokes. How is that for love?
1 pound (450 grams) skirt steak, soaked 3 times and rinsed to remove salt
1 and 1/2 cups teriyaki ginger sauce
7 ounces (200 grams) Blanchard and Blanchard Frozen Artichoke Bottoms, cooked according to package directions
1 red pepper, sliced
1 package mixed greens, arugula, spinach, radicchio, or the like
1 tablespoon Bartenura Olive Oil, or to taste
sprinkle of Tuscanini Sea Salt, optional
Soak skirt steak in the teriyaki ginger sauce for half an hour. Remove from marinade but do not discard marinade.
Grill skirt steak for four and a half minutes on each side, depending on the thickness. (If it’s really thin, then no more than four minutes on each side.) Transfer to a baking pan and tent with foil for 10 minutes to let it cook to desired tenderness. (I like it medium rare.)
Brush artichokes and red pepper with marinade and grill two minutes on each side. Set aside.
Heat remaining marinade in a small saucepan until it comes to a boil. Add one tablespoon hot water and remove from heat.
Yields 4 main dish servings or 6-8 salad servings.
Cut the artichokes into chunks and place in a salad bowl.
Slice grilled skirt steak into pieces and mix with greens and peppers.
Drizzle salad with boiled marinade, a drop of olive oil, and a sprinkle of sea salt till salad is dressed but not soaked.
Photography: Lisa Monahan. Food Styling: Chanie Nayman.
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substitute I love skirt steak, but it’s a little pricey, like you said in your post. What would be another great protein to pair with artichokes and this marinade?
I have a skirt steak palate with a hamburger budget. That said, I don’t use a lot of skirt steak so it’s not as bad as you might think. I also buy it on sale and freeze it in one pound strips so I can always make it. But when I don’t have it, or even just want to change it up, I use dark meat cutlets. You will see as other recipes get posted it’s my favorite go to protein. Juicy and lean (my butcher does a great job cleaning it) it pairs so well with artichokes and this marinade. Good luck!