Grilled Skirt Steak and Crispy Potatoes with Giardiniera

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

1. 01

   Generously season both sides of the skirt steak with Brisket Rub and Sazón Seasoning to taste.

2. 02

   Preheat the gas side of your FlexFuel Gas & Charcoal Grill until it’s nice and hot.

3. 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.

4. 04

   Remove the steak from the grill and let it rest for a few minutes to lock in the juices.

5. 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.

6. 06

   Smash those spuds, slice the steak, and dig in!

Giardiniera

7. 07

   In a small saucepan, combine vinegar, water, salt, and oregano. Bring to a simmer until salt dissolves.

8. 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.

9. 09

   Cover and refrigerate for at least 24 hours before serving. Flavor improves over 2–3 days.