Name: Grilled Skirt Steak
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1/2 cup apple juice; 1/2 cup red wine vinegar; 1/4 cup finely chopped onion; 2 tablespoons rubbed sage; 3 teaspoons ground coriander; 3 teaspoons ground mustard; 3 teaspoons freshly ground pepper; 1 teaspoon salt; 1 garlic clove, minced; 1 cup olive oil; 1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces; 2 medium red onions, cut into 1/2-inch slices; 2 medium sweet red peppers, halved; 12 green onions, trimmed

This grilled skirt steak gets its tender, buttery texture from an overnight marinade and its crisp, charred exterior from the grill's high heat.

Ingredients

1/2 cup apple juice

1/2 cup red wine vinegar

1/4 cup finely chopped onion

2 tablespoons rubbed sage

3 teaspoons ground coriander

3 teaspoons ground mustard

3 teaspoons freshly ground pepper

1 teaspoon salt

1 garlic clove, minced

1 cup olive oil

1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces

2 medium red onions, cut into 1/2-inch slices

2 medium sweet red peppers, halved

12 green onions, trimmed

Instructions

1 Marinate the skirt steak

2 In a small bowl, whisk together the apple juice, red wine vinegar, onion, sage, coriander, mustard, pepper, salt and garlic until blended. Gradually whisk in the oil. Pour 1-1/2 cups of the marinade into a large dish. Add the beef, and turn it to coat. Cover and refrigerate overnight. Cover and refrigerate the remaining marinade. Editor's Tip: We cut the meat into 5-inch pieces to make it easier to work with. If you'd rather grill whole skirt steak, you can fold or roll it after coating it in the marinade.

3 Grill the vegetables

4 In a large bowl, toss the red onions, peppers and green onions with 1/4 cup of reserved marinade. Grill the red onions and peppers, covered, over medium heat, until tender, four to six minutes on each side. Grill the green onions until tender, one to two minutes on each side. Editor's Tip: Tent the vegetables with foil to keep them warm while the steak cooks.

5 Grill the skirt steak

6 Drain the beef, discarding the marinade. Grill the steak, covered, over medium heat until the meat reaches the desired doneness, four to six minutes on each side. Baste the steak with the remaining marinade during the last four minutes of cooking. The steak is finished cooking when a thermometer inserted in the thickest part of the skirt steak should read 135° for medium-rare, 140° for medium, or 145° for medium-well. Let the steak stand for five minutes.

7 Chop, slice and serve

8 Chop the vegetables into bite-sized pieces, and transfer them to a large bowl. Cut the steak diagonally across the grain into thin slices. Add the meat to the vegetables, and toss to combine.