Grilled Skirt Steak with Roasted Green Beans and Brown Rice

This delicious and hearty meal will soon become a family staple. The flavorful steak is like no other in your recipe collection and combines nicely with the green beans and brown rice for a complete healthy and hearty meal. Serve on our handmade dinnerware for a complete dinning experience.

Serves 4+

Ingredients:

3 cups brown rice                                                          

fresh green beans

olive oil

skirt steak about 2 lbs

For Rub:

4 tsp sugar

1 tsp salt  

1 tsp black pepper

For Marinade:

1/2 cup soy sauce

1/4 cup Worcestershire sauce

2 green onions sliced thin

2 TBL sugar

4 cloves garlic minced

1 TBL Dijon mustard

2 tsp balsamic vinegar

1/4 cup vegetable oil

1 tsp black pepper

Preheat oven to 425F and start the grill at the same time. (In the winter time I make this meal using just one oven.) Start rice, cook according to package directions, please do not use instant rice. If your rice package does not come with directions I use equal parts water and rice bring to a simmer and then turn to the lowest setting. Stir occasionally and check, add water if needed a little at a time.

While rice is cooking wash green beans and cut off the ends. In a Off Your Rocker Pottery XL serving bowl toss green beans with a small amount of olive oil, just enough to coat. Transfer to baking sheet and place in the oven. Cook green beans until desired doneness. I prefer just a slight char on the ends.

Meanwhile in a small bowl mix together all rub ingredients. Pat steaks dry with a paper towel and rub sugar mixture generously all over, set aside.

In a medium bowl mix together all marinade ingredients, set aside.

If grilling place skirt steak on hot grill just a few minuets per side until a meat thermometer reads 135F.

If using an oven remove green bean and turn broiler to high. Spray broiler pan with non-stick cooking spray and place steaks about 6 inches from broiler. Cook just a few minuets each side until a meat thermometer reads 135F. Remove steaks and place in a flat bowl, pierce meat all over with a fork and pour marinade on top. Make sure marinade gets all over the meat. Cover with foil to keep warm and set aside for 10 min.

Lower oven back to 425F and cook green beans additional time if need be, if green beans are already cooked to your liking turn off oven and place green beans inside to keep warm.

After the steak has marinated for 10 min remove from marinade and slice thinly across the grain. It is very important to cut the meat across the grain for it to be tender. If you do not cut across the gain the steak will be much chewier.

On a dinner plate serve steak on a bed of brown rice with green beans on the side. Drizzle a small amount of the marinade over the steak and rice.

Enjoy!

Lindsay Klix

Off Your Rocker Pottery

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