Time for May Crazy Ingredient Challenge!
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The theme for this month was wasabi (or horseradish) and grapefruit. Since I have had all things grilling my the brain I went for a steak. Ron and I have really been enjoying grilling skirt steak, and I decided that it would be the perfect carrier to my marinade. When creating the marinade I thought our challenge ingredients hit the nail on the head for the building blocks of a great grilling marinade. I would have never thought to use these two ingredients together, but the combination was delicious. The natural sugars from the grapefruit caramelize nicely and the flavors from the horseradish are mild, but come across perfectly. Ron kept exclaiming how delicious the steak was- we will certainly be making this flavor combo again!
Our hosting has changed hands to Dawn of Spatulas on Parade. Pop over to her site and say hello, or to get info on how to join this fun challenge.
Tonight we are headed out for sushi for my sister's birthday. We are going to a place that is relatively new, but rivals my other favorite spot. Kellen has tried sushi on one other occasion and enjoyed it....I am excited to see if he is still a fan!
Ingredients
2 lb skirt steak
1 Tbl prepared horseradish
1 1/2 tbl Worcestershire sauce
2 cloves garlic, minced
1/4 olive oil
2 tbl fresh thyme, chopped
1/4 tsp salt
1/4 tsp pepper
2 juice of two grapefruits
Instructions
Mix horseradish, Worcestershire, garlic, olive oil, thyme, grapefruit juice, salt, pepper in a bowl. Place steaks in a large resealable bag. Pour over skirt steak and let marinate in the refrigerator at least 8 hours or overnight. Heat grill to high and grill steak 2-3 min minutes per side (I would not recommend cooking skirt steak over medium temperature because it can get chewy). Remove meat from grill and allow it to rest for a few minutes. To slice, cut each piece of skirt into a 3 to 4 inch section with the grain. Then, slice each of those sections into thin strips about 1/2- 3/4 inch thick against the grain. Serve immediately.