The first night since I returned to LA from Japan was a very American-style dinner.
Jason cleaned up our Santa Maria BBQ Grill, and we did our first barbecue of this year. We picked up some beautiful beef skirt steak from McCall's Meat and Fish, so I marinated the meat for about 5 hours. Here's my marinade recipe.
Marinade for Skirt Steak
4 cloves garlic
1/2 cup Italian parsley
2 teaspoons herb de Provence
2 tablespoons soy sauce
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
In a food processor, blend together all the ingredients. Marinade about 1.5 pounds of beef skirt steak for 4 hours or more.
Once the grill was ready, over medium-high heat, I grilled the marinated meat for about 5 minutes on one side, and additional 3 minutes after turning over the meat (with the lid on).
The meat was nicely medium-rare, and tasted so juicy and tender. I served the meat with my whimsical chimichurri (parsley, chives, and mitsuba), sauteed rainbow chard, and donabe rice.
I love BBQ.
