Grilled Kosher Skirt Steak

Serves 6.

Cook Time: 10 minutes.

Prep Time: 20 minutes.

Ready In: 6 hrs 30 min

Marinate this kosher steak while you’re at work and come home to a quick-to-prepare meal for the whole family. This is perfect for lunch or a light supper, or add a side dish of wild mushroom risotto for a more filling dinner with year-round appeal.

Kosher steak:

• 1/2 cup dark ale
• 1/4 cup olive oil
• 2 tablespoons minced or crushed garlic
• 2 tablespoons red wine vinegar
• 1 tsp soy sauce
• 1 tsp sugar
• 1/4 tsp cayenne powder
• 2 pounds skirt steak

Aioli:

• ½ cup mayonnaise
• 1 Tbsp minced canned chipotle chilies
• ½ tsp garlic powder

Salad:

• 6 cups frisee (or packaged salad mix containing frisee)
• 1/4 apple cider vinegar
• 1/4 cup olive oil
• 1 Tbsp Dijon mustard
• ¼ tsp freshly ground black pepper
• 2 tsp finely minced shallot

1. Combine the first six ingredients in a baking dish. Add the kosher steaks and ensure they are fully covered with marinade. Cover with plastic wrap and refrigerate for 6-8 hours.

2. Prepare salad by whisking together vinegar, olive oil, mustard, pepper and shallot in a small bowl. In a salad bowl, toss washed and dried frisee greens with the dressing just before serving.

3. Using a fork, stir all aioli ingredients together in a small bowl. Cover and refrigerate until meal is served.

4. Preheat the grill on medium-high heat. Remove the kosher steak from its marinade and place on the grill. Cook steaks for 4-5 minutes per side, or longer if you prefer your meat well done.

5. Cut steak into thin slices against the grain of the muscle fibers, and divide onto 6 plates. Top each serving of kosher steak with a  dollop of chipotle aioli and arrange frisee salad along the side of the plate. Serve while the kosher steak is still hot.