Skirt Steak Marinade is Good!

Unless you've been on Mars, or live on the rarified parts of the Upper East Side and don't care, you've noticed that food prices have been shooting up recently.  As they say, the cheapest thing for a dollar is a dollar.  With salt.  But I digress.  

I have always enjoyed braising or smoking less expensive cuts of meat, but the summer is coming and its getting a little warm in the MM kitchen to have the stove going for hours late at night.  Also, everyone gets hungry.  So I have been working with ways to make less expensive cuts of meat tastier on the grill.  The lovely wife likes skirt steaks, as do I, but they can be a bit tough and a bit greasy tasting if cooked with just salt.  Most of the marinades that I have seen seem overcomplicated and, to be honest, a bit silly.  So I tried my own.  And it was good.

MARINADE

1/3 cup white wine

5 cloves garlic, chopped fine

1/2 teaspoon granulated garlic

3 tablespoons olive oil

2 teaspoons salt

1 teaspoon thyme

1 teaspoon white vinegar

dash of white pepper

Mix all of the above together.  Put in plastic bag with steak, seal, and leave for 20 minutes to a half hour.  The nice thing about skirt steaks is they absorb the marinade quickly.  Dry off,  resalt, and grill to medium (medium rare if you are the lovely wife).   I used a cast iron stovetop grill, but I have a very good fan!   I learned on "Top Chef" not to cook skirt steak rare (its too tough if you do), and yet again, they were right.