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Bonfire Marinated Skirt Steak with Summer Tomato Salad

Ingredients:
2 8 oz skirt steaks
¼ cup canned crushed peeled tomatoes
2 tbsp dark brown sugar
1 tsp coleman’s dry mustard
¼ cup balsamic vinegar
¼ white onion, chopped
¼ tsp chili flakes
1/8’d Lime
salt and pepper to taste
summer tomato salad, recipe follows

Directions:

In a mixing bowl combine all the ingredients except for the lime. Puree until smooth with an immersion blender.
Season with salt and pepper. Pour over meat and add juice from lime. Mix well to incorporate.
Marinate for 12-24 hours is ideal, but at least 30 minutes.
After steak has marinated, on a clean hot grill, cook until meat is medium rare to medium. **Optional, top with slice of avocado.

Summer Tomato Salad

Ingredients:
1 lb assorted ripe heirloom or beefsteak tomatoes
1 red onion, large
½ cup basil, chopped, fresh
1 cup bleu cheese, crumbled
2 tbsp balsamic vinegar, aged
¼ cup extra virgin olive oil
1 Lemon

Directions:

Dice the tomatoes and red onion to ½ inch thickness and place in mixing bowl.
Juice the lemon and add. Chop the basil and add. Drizzle the balsamic vinegar and olive oil.
Toss, adding salt and pepper to taste.
Top with the crumbled bleu cheese.

More recipes from Todd English

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