Grilled Flash- Marinated Steak w/ remoulade

Serves 4

Active: 15 minutes 

Total: 45 minutes 


2 Tbsp. Balsamic vinegar

2 Tbsp. Reduced sodium soy sauce

4 tsp. Honey

2 tsp. Olive oil

2 garlic cloves, crushed

2 (8-oz.) skirt steaks

1/4 tsp. Kosher salt

1/4 tsp. Black pepper


1. Combine balsamic vinegar, soy sauce, honey, olive oil, and crushed garlic in a large ziplock plastic feeezer bag. Add steaks; seal bag. Turn to coat; let stand at room temperature for 30 minutes. Remove steaks; discard marinade.

2. Heat a grill pan over high; lightly coat using additional olive oil. Add steaks; cook to desired degree of doneness, about 3 minutes per side. Transfer steaks to a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Sprinkle with salt and pepper.

Remoulade sauce 

Serves 4

Active: 6 minutes

Total: 6 minutes

1/4 cup canola mayonnaise

1 Tbsp. 2% reduced fat milk

1 tsp finely chopped shallots

1/2 tsp finely chopped fresh flat leaf parsley

1/2 tsp while grain mustard

1/2 tsp Dijon mustard

1/2 tsp drained, rinsed, and chopped brined capers

1/4 tsp. Minced fresh tarragon

1/4 tsp. Tarragon vinegar

dash of black pepper

dash of hot sauce

1. Combine all ingredients in a small bowl. Chill until ready to use.

Cooking Light magazine

October 2016


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