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Grilled Skirt Steak with Balsamic Marinade (GF)

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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!

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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.
https://thenourishinghome.com/2012/05/grilled-skirt-steak-with-balsamic-apricot-marinade-gf/

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Avocado Egg Salad (GF)

By · 31 Comments


I know it may sound a bit odd, but ripe avocados and boiled eggs combine scrumptiously to create a creamy cultured egg salad that’s just as healthy as it is delicious!

If you’ve tried my other favorite ‘kooky’ sandwich filling – Carrot & Cheddar – then you know that sometimes two seemingly odd-paired foods can create quite a taste sensation!

So it is with this recipe … by folding diced avocado into egg salad, you get a wonderful creamy texture and lots of added beneficial nutrients, phytochemicals and antioxidants.

And just incase you think I’m the only crazy one out there who puts avocado in egg salad, do a quick google search. I was pleasantly surprised to see how many foodies out there enjoy this creamy concoction! Hmm … Maybe it isn’t so odd after all?

By using a food processor, you can get fine, evenly diced eggs for a creamier texture. However, if you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.

I prefer to add diced avocado to already prepared egg salad in order to enjoy a nice chunk of creamy avocado in each bite. An easy way to dice an avocado is to simply use a knife to cut it into sections as shown above. Then, use a spoon to remove the avocado chunks by first sliding it right down the center of the avocado half, and then repeat running the spoon along the inside of the skin to remove the remaining avocado pieces.

How to hard boil eggs like a pro … Place eggs in a sauce pan and add just enough water to just cover the tops of the eggs. Bring water to a rolling boil, then immediately cover the pan and turn off the heat. Allow the eggs to sit undisturbed for 8-9 minutes. Then, drain off the hot water and place the eggs in a cold water bath for a few minutes before peeling. Peeled eggs can be kept in an airtight container in the refrigerator for up to three days. (Eggs left in their shells can be stored for 6-7 days.)

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Avocado Egg Salad (GF)

Yield: 2-3 servings

Avocado Egg Salad (GF)

Ingredients

  • 4 hard boiled eggs, cold (pastured are best)
  • 2 tbsp plain organic whole milk yogurt (if DF or following Whole30, see note below)
  • 2 tbsp homemade mayo
  • 1/2 tsp stoneground mustard
  • 1/2 tsp fresh, finely minced dill (or 1/4 tsp dried dill)
  • 1/4 tsp fresh-squeezed lemon juice
  • 1/8 tsp garlic powder
  • 1/4 to 1/2 tsp sea salt (to taste)
  • Dash of freshly ground black pepper
  • Half of a stalk organic celery, finely diced
  • 1 ripe avocado, diced

Instructions

  1. Cut the eggs in half and place in the bowl of a food processor. Pulse until finely diced. (If you have a rotary-style cheese grater, this handy gadget also works well to finely dice boiled eggs.)
  2. In a medium bowl, whisk together the yogurt (if using), mayo, mustard, lemon juice and seasonings.
  3. Add the diced egg to the creamy yogurt-mayo mixture and combine well.
  4. Then, fold in the diced avocado and finely diced celery.
  5. Serve on a bed of fresh organic mesclun greens, or on your favorite GF bread.

Notes

*If you're dairy-free or following Whole30, simply use all mayo for this recipe instead of yogurt.

Time-Saving Tip: You can make the egg salad up to two days ahead of time. Just wait to fold in the diced avocado until just before serving in order to avoid the browning effect.

https://thenourishinghome.com/2012/05/avocado-egg-salad-gf/

 

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Grilled Chicken Salad (GF)
Healthy Homemade "Lunchables"
Healthy Chicken Nuggets (GF)
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