Around Colorado we are enjoying a bonus summer. We have seen 70s and 80s all through the fall. I'm a pretty big fan of bonus summer. I have been running in shorts. We hiked up to 11,000 feet on Sunday on a snowless trail. It was beautiful up in the mountains. Until the weather turns, I intend to embrace bonus summer for all its worth. If you need me, I will be on the porch margarita in hand.
During bonus summer we will shun soup and food that requires a long time cooking in a hot oven. We may still drink apple cider because it's comfort in a cup. We may still cook with pumpkin and apples because they are in season and delicious. But what we most definitely will do is fire up the grill and enjoy some steak.
In particular, we will enjoy this steak. This steak is slightly adapted from my favorite cookbook, Seriously Delish. It marinades in garlicky soy brown sugar sauce, which really compliments the sriracha crema. A little addition of feta and tomatoes adds brightness and acidity. Blake and I really loved this dish. We ate it alongside oven baked fries and some seared greens. Let's all pretend it's still summer and grill up something delicious. Winter will come soon enough.
Grilled Skirt Steak with Sriracha Cream
Serves 4, adapted from Seriously Delish
1 1/2 pounds skirt or flank steak
1/3 cup soy sauce
1/4 dry sherry
2 tablespoons olive oil
2 tablespoons brown sugar
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/2 cup plain full-fat or 2% greek yogurt
3 tablespoons low-fat buttermilk
4 teaspoons sriracha
Feta for sprinkling on top
1 pint grape tomatoes
4 scallions, sliced
In a 9x13" baking dish, whisk together soy sauce, sherry, olive oil, brown sugar, and garlic cloves. Add the steak to the dish coating both sides with the marinade. Refrigerate for 2 to 24 hours to marinade.
Preheat your grill to high heat. Remove steak from the marinade and sprinkle salt and pepper on both sides. Grill for 3 to 4 minutes per side.
Slice steak, drizzle with cream, feta, tomatoes, and scallions.