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Grilled Skirt Steak with Balsamic Marinade (GF)

By Kelly · 6 Comments


Make any day a happy day for Dad with this deliciously tender and juicy grilled skirt steak! It’s sweet-n-tangy flavor comes from an easy-to-make balsamic marinade with TWO OPTIONS – you can opt to use my slightly sweet Balsamic-Apricot marinade -OR- use my tangy Whole30-compliant Balsamic Lime Marinade. Either option is terrific!

This flavorful steak is delicious served with garlicky mashed potatoes and your favorite green veggie. Got leftovers? Dice the steak and add it to a quick and easy veggie zoodle stir fry.

And whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

Skirt steak is an economical cut of beef that is perfectly tender and juicy when grilled medium-rare and sliced against the grain. You can find grassed beef at most whole food type stores, or online via health-conscience companies like U.S. Wellness Meats. For easier marinating and handling on the grill, cut the steak into 3-4 shorter pieces.

Grilled skirt steak is a budget-friendly way to enjoy a tender, juicy steak dinner!

Print
Grilled Skirt Steak with Balsamic Marinade (GF)

Yield: 6 servings

Grilled Skirt Steak with Balsamic Marinade (GF)

Ingredients

  • 1 1/2 pounds skirt steak, trimmed and cut into smaller fillets
  • Choose Your Marinade:
  • Balsamic Lime Marinade: (Whole30-compliant)
  • 1/3 cup freshly squeezed lime juice (about 4 limes)
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar (no sugar added)
  • 2 scallions, finely diced
  • 1 tsp sea salt
  • 1/2 tsp ground ginger (or 1 tbsp finely minced fresh ginger)
  • 1/4 to 1/2 tsp red-pepper flakes (depending on how spicy you like it)
  • Apricot-Balsamic Marinade:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tablespoon homemade Worcestershire sauce
  • 2 teaspoons all-fruit apricot preserves
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 tsp dried oregano

Instructions

  1. In a 9x13-inch baking dish (or gallon-size ziplock bag). Add the marinade ingredients of your choice and combine well (do not add the steak).
  2. Cut the skirt steak into 3-4 fillets and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or up to 10-12 hours in the refrigerator.
  3. The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
  4. When ready to grill, preheat grill on high heat. Remove the steaks from their marinade, making sure to shake off excess marinade.
  5. Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness.
  6. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes. Thinly slice skirt steak against the grain. Serve with your favorite sides.
3.1
https://thenourishinghome.com/2012/05/grilled-skirt-steak-with-balsamic-apricot-marinade-gf/

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Filed Under: Beef/Pork ·

Lentils & Carrots with Swiss Chard (GF)

By Kelly · Leave a Comment


This recipe makes a delicious side dish, and it can easily convert to a light supper as well.

To make it a main meal, simply serve it with diced grilled chicken or steak and a side of buttered homemade tortillas, as shown above.

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Lentils & Carrots with Swiss Chard (GF)

4 servings

Lentils & Carrots with Swiss Chard (GF)

Ingredients

  • 2 tbsp olive oil
  • 1 cup yellow onion, finely chopped
  • 1 cup organic carrots, thinly sliced (about 3-4 carrots)
  • 1 tsp fresh organic thyme leaves
  • Sea salt and freshly ground black pepper to taste
  • 1 1/2 bunches of organic Swiss Chard (about 12-14 large leaves)
  • 2 cups *soaked and cooked lentils

Instructions

  1. Chop Swiss chard, separating the stems from the leaves.
  2. In a large skillet or wok, heat olive oil over medium heat. Add the chopped chard stems, onion, carrots and thyme. Season with salt and pepper.
  3. Cook, stirring occasionally, until the chard stems and carrots begin to soften (about 4-5 minutes).
  4. Add chopped chard leaves and cover to allow to wilt, making sure to stir occasionally (about 5 minutes).
  5. Add cooked lentils and stir to combine.
  6. Add a squeeze of fresh lemon juice, if desired.
  7. This is wonderful paired with blackened cod, roast chicken or grilled grassfed steak.

Notes

*Lentils are easy to soak and cook. Just rinse them well, then cover them with water and allow them to soak overnight. The next day, drain your soaked lentils and place them in a saucepan and cover with water, so there's at least two inches of water above the lentils. Bring to a boil, cover and reduce heat to a gentle simmer. Cook about 15-25 minutes, until lentils reach desired consistency. I recommend soaking and cooking a large batch and then freezing them in individual one-cup servings. To defrost, simply place on countertop for 2-3 hours, or in frig overnight.

3.1
https://thenourishinghome.com/2012/04/lentils-carrots-with-swiss-chard-gf/

You Might Also Like:

Grilled Fajita Salad {Whole30, DF, GF}
Fresh Strawberry Salsa
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Filed Under: Beef/Pork, Meatless, Poultry, Sides ·

Quick & Easy Veggie Stirfry (Gluten-Free)

By Kelly · Leave a Comment


This one-skillet meal is wonderful on it’s own, and is equally delicious topped with leftover grilled chicken or steak. We enjoy cooked soaked brown rice for this particular dish, but if you’re a white rice fan, you may find the article “White Rice Better Than Brown?” by Sarah of The Healthy Home Economist very liberating. It discusses the health benefits of white vs. brown rice.

Time-Saving Tip: Have you heard the term “mise en place?” It’s a French culinary term for having all of your ingredients prepped and ready to go before starting you start cooking. By learning to embrace “mise en place,” you will not only save time, but also greatly reduce your stress level in the kitchen, as well as improve your cooking skills.

Print
Quick & Easy Veggie Stirfry (Gluten-Free)

Yield: 4 servings

Quick & Easy Veggie Stirfry (Gluten-Free)

Ingredients

  • 2 tbsp sesame oil (or extra virgin olive oil)
  • 5 green onions, diced (include whites and some green parts)
  • 2 cloves garlic, finely minced
  • 2 medium organic carrots, cut into matchsticks
  • 6 oz. organic snap peas
  • 1 medium head of bok choy (chop and divide stem from leaves)
  • 1 large organic zucchini, cut into matchsticks
  • 1 cup organic broccoli florets
  • 1 cup sliced mushrooms
  • 1/8 tsp ground ginger
  • Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • Sea salt and freshly ground pepper to taste
  • Cooked soaked brown rice (or white basmati rice)
  • Optional: Leftover grilled chicken or steak, cut into chunks

Instructions

  1. Heat a large skillet or wok over medium-high heat.
  2. Add oil, green onion and garlic. Cook until garlic becomes fragrant, about one minute.
  3. Then, add carrots, snap peas and bok choy stems. Sauté about 2 minutes (stirring constantly) and then cover for about 2 minutes until veggies begin to slightly soften.
  4. Next, add zucchini and broccoli. Sauté uncovered until broccoli begins to slightly soften.
  5. If using leftover grilled chicken or steak, add to the wok, along with the bok choy leaves and mushrooms. Cover pan to allow veggies to finish cooking to desired consistency. (We prefer ours al dente.)
  6. Then season with ground ginger, 1-2 tablespoons of soy sauce (or soy-free sauce) and salt and pepper to taste.
  7. Toss well to combine. Serve over cooked or steamed rice.

Notes

Please note, you can easily customize this recipe using your favorite veggies.

3.1
https://thenourishinghome.com/2012/04/quick-easy-veggie-stirfry-gluten-free/

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Baked Chicken Parmesan with Zoodles (GF)
Turkey-Veggie Meatloaf (GF Option)
Slow Cooker Chicken Verde with Peppers

Filed Under: Beef/Pork, Meatless, Poultry ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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