As the weather heats up I start looking to the grill more and more for quick and easy dinners.  The thought of turning on an oven just makes me sad and there is nothing better than grilling dinner on the deck, drinking a beer and watching the sun set.  This steak is so stupid simple and comes together really quickly.  Marinate it the night before and all you have to do it throw it on the grill with some scallions.  Pair with some rice (I like to make big batches and then freeze individual portions in plastic baggies to make my own instant rice).  If you want to amp up the veggies maybe throw some peppers on the grill as well or even green beans or snap peas (as long as you have a grill basket).  Leftovers are also delicious tossed on a salad or some cold udon noodles.  Fire up that grill!

Asian Skirt Steak with Grilled Scallions (printable version at the end of the post)

Inspiration:  beef teriyaki
Special Equipment:  grill

• 1/3 cup soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon sesame oil
• 2 teaspoons brown sugar
• 2 teaspoons chili paste
• 2 cloves of garlic, chopped
• 1 inch of peeled ginger root, chopped
• 1 to 2 skirt steaks depending on size
• 6-8 scallions

In a large plastic baggie combine the soy sauce, vinegar, sesame oil, brown sugar, chili paste, garlic and ginger.  Add the skirt steaks and let marinate for at least an hour or overnight.

Heat your grill to high and grill the steaks for 4 minutes.  Flip the steak and add the scallions to the grill diagonally so they don’t fall through the grates.

Let the steak cook for another 4 minutes or so, flipping the scallions once so they get grilled on both sides.  Let the steak rest under some tinfoil for 5 to 10 minutes then slice thinly across the grain and serve with the grilled scallions.