This is something you’ll use all spring and summer long…
1/2 cup EVOO
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
*1/2 teaspoon dried basil or oregano (optional)
Prepared for:
1 1/2 pounds skirt steak, OR flank steak, boneless chicken, portabello mushroom caps or tofu … whatever you want to grill this summer!
Mix everything into a baggie then add your protein.
Pick your protein … I’ve chosen skirt steaks because I felt like fajitas! You will see we grilled up some peppers and onions, too. This way the family can decide how they want to eat it. Serve it up in a tortilla for the kids, or a lettuce wrap. Over a salad, or in a quinoa bowl…yumm!
Put your protein in a bag and marinate as long as you can. I had about 6 hours before dinner time.
Cut up some onions and peppers and when ready to eat, grill them up to get some great char marks…
Color means flavor…
Get some color on the steak as well then slice it up and serve!
