My new favorite way to grill skirt and flank steak? Marinating them *after* they’re grilled in a spiky, flavorsome fish sauce vinaigrette. Not only is it a faster path than marinating before grilling, it’s a better path in terms of flavor and texture. By grilling skirt steak naked (with salt, pepper, and a little brown sugar to promote caramelization), it chars beautifully. A 10-minute post-grill marinade is all that’s needed to impart punchy, crisp flavors. Add some grilled sugar snap peas, shaved radishes, and a tangle of watercress and herbs dressed in more of the fish sauce vinaigrette, and you’ve got yourself a main-dish salad that’s speedy, satisfying, and perfect for summer. Substitute other vegetables such as grilled zucchini, eggplant, and cherry tomatoes to make this all season long.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 134 | ||
Calories from Fat: 9 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.6mg | 6 % | |
Potassium 217.3mg | 6 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 27.7g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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