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Grilled Skirt Steak with a Fig Ginger Glaze

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    Source: recipes.howstuffworks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B3, B6, B12, C, D, P
    MineralsZinc, Copper, Natrium, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Skirt Steak

    2. 4 pounds skirt steak

    3. pepper

    4. Fig Glaze

    5. 2 Tablespoons canola oil

    6. 1 onion, chopped

    7. 1/2 cup fig preserves

    8. 2 cloves garlic, minced

    9. 1 Tablespoon peeled fresh ginger

    10. 1/4 cup granulated sugar

    11. 1/4 cup white vinegar

    12. 1/2 cup Basic Beef Stock

    13. 1 bay leaf

    14. 1 jalapeño pepper, diced

    15. salt

    Instructions Jump to Ingredients ↑

    1. Heat the canola oil in a medium saucepan over moderate heat. Add the onions and cook, stirring occasionally, until browned, 10-15 minutes . Add the fig preserves, garlic, ginger, granulated sugar and vinegar and cook, stirring frequently, until the sugar dissolves.

    2. Add the beef stock, bay leaf, jalapeños, and a pinch of salt to the pan. Increase the heat to high, bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes .

    3. Season the fig glaze with a touch of salt. Set glaze aside.

    4. Skirt Steak Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.

    5. Transfer to a carving board and brush with Fig Glaze. Let rest for 5 minutes . Thinly slice the steak across the grain.

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