We stayed in this year for Valentine's day because it fell on a Thursday. Having kids makes having date nights a little more difficult, add the fact that it was in the middle of the week finding a sitter is even more difficult. So instead we stayed in and I made a nice dinner that we could share as a family. I don't cook beef that often but Marcus really does enjoy it. Plus with the nicer weather this gave the perfect opportunity to light up the grill.
I made sure to take the meat out of the freezer the night before and I went ahead and marinated it first thing in the morning. I'm not always so good at making recipes that have that much prep and planning. I normally take out meat for dinner in the morning so it has time to defrost, remember to do it the night means I would typically forget. After all the prep and planning though this recipes is very simple and easy to make. Once the grill and oven is hot the meal can be ready and on the table in about 20 minutes.
Who doesn't love a recipe that looks fancy, like you spent hours making it, and it only took 20 minutes?
This recipes was loved by Marcus and both the kids. The meat turned out perfectly tender and juicy from the marinade. This is definitely a recipe that I will be making again very soon. Let me know what you think of this recipe.
Red Wine Marinated Skirt Steak with Balsamic Slaw
2 cups dry red wine
2 tbsp caraway seeds
1 tsp crushed red pepper
1 tbsp oregano
1 (2-lb.) flank steak, trimmed
1 red onions, peeled and each cut into wedges with root end intact
1/2 cup balsamic vinegar
2 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
6 cups thinly sliced cabbage
1/4 cup thinly sliced green onions
3 tablespoons extra-virgin olive oil
Put red wine, caraway seeds, crushed red pepper, and oregano in a small saucepan. Bring to a simmer over medium heat. Stir occasionally until reduced to 3/4 cup. Strain liquid and discard seeds and herbs and let the liquid cool completely. Sprinkle skirt steak with salt and pepper and put in a large container or Ziplock bag. Add wine mixture to marinate meat. Make sure to coat steak. Marinate in refrigerator, turning occasionally, for 4 hours or overnight.
Preheat oven to 400°F. Place red onion wedges in a 9 x 13 glass baking dish. Coat bottom of baking dish with olive oil and lay onion wedges neatly in the dish. Drizzle 1/4 cup of balsamic vinegar over the onions and sprinkle them with salt and pepper. Bake for 20 to 25 minutes or until liquid is syrupy and onions are tender. Remove and discard root ends from onion wedges, separate them and set aside. Add the cabbage to the baking dish and drizzle with remaining balsamic and sprinkle with salt and pepper. Bake in the oven for 5 minutes or until the cabbage is slightly wilted.
Preheat grill to high, around 450º to 500º. Coat grill grates with olive oil. Remove steak from marinade, and discard, and place steak on grill. Cook for 5 to 6 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Once sliced place on platter and retain any juices from the meat.
In a bowl combine red onion, cabbage, green onions, and juices accumulated by the meat and toss in a bowl. Place the slaw on platter with the steak and serve.