Here’s how you make it:
It’s a very simple marinade- red wine- based with fresh rosemary, salt and pepper. No oil is called for in the marinade- so if you want to keep as light as possible then leave it out. Otherwise, I’d add in a glug of olive oil too (1 glug = about 1 tablespoon). P.S. Use a red wine that you ENJOY for this recipe…not the cheapest stuff you can find. Our newest favorite cabernet is Joel Gott. Open up the wine for the recipe, and then drink the rest while eating your meal!
I used skirt steak for this recipe (but flank steak will work too). Skirt is sometime tough to locate– I buy mine at Whole Foods. I find that it turns out more tender than flank steak. Marinate the steak in a zip bag while you prepare the corn- tomato salad. The “salad” begins with a simple corn and tomato saute with green onions and fresh rosemary in a small amount of oil. It’s then transferred to a bowl and finished off with red wine vinegar and a little salt and pepper. Let the salad marinate a bit while you grill the steak.
Grill the steak on a medium-heated grill outside or inside (I used an indoor grill pan, which I don’t want to recommend since it’s pretty tough to clean). The perfect temp for medium is about 145 degrees- it’s helpful to have a thermometer handy so you can get it cooked just the way you like it. It’s also a good idea to let the steak “rest” for a few minutes before you cut into it. Slice the steak thinly across the grain, and top each serving with a spoonful of the corn- tomato salad. Enjoy! This recipe is Weight-Watchers friendly (points included in nutritional info below) and it’s naturally gluten-free too. Now, who’s ready for FALL?!
Here are a few more grilled steak recipes you might enjoy:
Grilled Steak with Roasted Tomatoes and Blue Cheese by Lemons for Lulu Grilled Steak Chopped Summer Salad by Recipe Girl Cumin- Marinated Grilled Flank Steak with Salsa by Savory Simple
