Ingredients
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Giardiniera
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Main
Fire up the flavor with this Grilled Skirt Steak and Potatoes with Giardiniera, made easy on the FlexFuel Gas & Charcoal Grill. This recipe brings together bold seasoning, flame-kissed steak, and zesty giardiniera for a perfect balance of savory and tangy.
Instructions
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01
Generously season both sides of the skirt steak with Brisket Rub and Sazón Seasoning to taste.
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02
Preheat the gas side of your FlexFuel Gas & Charcoal Grill until it’s nice and hot.
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03
Place the seasoned steak directly on the grates. Grill for 4 minutes per side, about 8 minutes total, for a perfect char and juicy center.
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04
Remove the steak from the grill and let it rest for a few minutes to lock in the juices.
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05
Serve the grilled skirt steak alongside oven-baked potatoes, prepared by my wife and topped with a generous scoop of giardiniera for a tangy kick.
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06
Smash those spuds, slice the steak, and dig in!
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07
In a small saucepan, combine vinegar, water, salt, and oregano. Bring to a simmer until salt dissolves.
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08
In a large jar or bowl, add all the chopped vegetables and garlic. Pour the hot brine over the vegetables and let cool to room temperature. Add olive oil and mix well.
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09
Cover and refrigerate for at least 24 hours before serving. Flavor improves over 2–3 days.