Skirt Steak and Tamari Peanut Sauce

Processed with VSCO with hb1 preset

Happy Monday, everyone.

I hope you all enjoyed a nice relaxing weekend. It’s been super chilly here, so I spent a good portion of Saturday and Sunday reading under fuzzy blankets.

also spent some time trying out new recipes to share with you guys.

Megan grabbed a skirt steak at the store last week, and I wanted to use it to go along with some Basmati rice and vegetable stir-fry. I hadn’t planned very well and was running out of time to think of a good sauce to go with the meal (I get bored of just using Tamari on everything).

I grabbed some things that I had around the kitchen and whipped up this marinade/sauce that turned out wonderfully. So, I want to share it with you.

Skirt Steak and Tamari Peanut Sauce Recipe

Serves 4

Processed with VSCO with hb1 preset

Ingredients:

  • 1 lbs. skirt steak
  • 1/4 cup wheat-free tamari
  • 2 tbsp. balsamic vinegar
  • 2 tbsp. peanut butter
  • 1 tbsp. hot sauce
  • 1/2. tbsp. honey
  • 1/2 tbsp. avocado oil
  • 1 tsp. garlic powder

Processed with VSCO with hb1 preset

Directions:

Listed directions without photos available at the end of this post.

Make very small slits going up and down each side of the steak. This is going to help it hold the flavor of the marinade.

Processed with VSCO with hb1 preset

Next, throw all of your other ingredients into a large bowl and whisk until smooth and well-combined.

Processed with VSCO with hb1 preset

Place your skirt steak into the bowl, and make sure that it is completely coated on all sides. I cut mine in half to make sure that I could fit the whole steak in the bowl and coat it evenly.

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Cover, put in the fridge, and let marinate for at least one hour. Make sure to let it come to room temperature before cooking. If you’re making this with rice and veggies, you can get those going once you take the steak back out of the fridge.

Processed with VSCO with hb1 preset

Processed with VSCO with hb1 preset

Wipe the excess marinade off of the steak, and cook on a cast iron pan or grill pan for about 3 minutes on each side. Let it rest, then serve! The leftover marinade can be heated up and now used as a sauce for the steak, rice, or veggies. Heat it up carefully – just until it thickens to the desired consistency – and be careful not to burn it!

Processed with VSCO with hb1 preset

And that’s it, you guys! An easy, delicious, and healthy dinner. Try it out, and comment here or tag me on Instagram or Twitter if you do!

Quick-Read Directions

  • Make very small slits going up and down each side of the steak. This is going to help it hold the flavor of the marinade.
  • Next, throw all of your other ingredients into a large bowl and whisk until smooth and well-combined.
  • Place your skirt steak into the bowl, and make sure that it is completely coated on all sides. I cut mine in half to make sure that I could fit the whole steak in the bowl and coat it evenly.
  • Cover, put in the fridge, and let marinate for at least one hour. Make sure to let it come to room temperature before cooking. If you’re making this with rice and veggies, you can get those going once you take the steak back out of the fridge.
  • Wipe the excess marinade off of the steak, and cook on a cast iron pan or grill pan for about 3 minutes on each side. Let it rest, then serve! The leftover marinade can be heated up and now used as a sauce for the steak, rice, or veggies. Heat it up carefully – just until it thickens to the desired consistency – and be careful not to burn it!
Advertisements
Follow:
Share:

Leave a Reply