In the Kitchen:
Nothing says summer like steaks on the grill

The unofficial kick-off to summer has finally arrived — Memorial Day Weekend. The weekend of all weekends to celebrate the coming of longer days and warmer nights, sunburned noses and sandy shorts, surrounding the dinner table with friends and family enjoying dinner cooked out on the grill.

The smells and tastes of summer are just beginning; one of my personal favorite tastes of summer is steak fresh off the grill. A seared crispy outside, juicy tender meat on the inside followed by a nice smoky essence, it can be incredibly hard to resist.

So since we’re revving up to celebrate this weekend, why not grill to impress your family and friends. I’ve got a secret to grilling up a skirt steak that will leave any of your guests asking for more. Do not marinate your steak — your skirt steak that is. A skirt steak is a thinner cut of meat and can be hard to grill properly if you’re trying to achieve proper steak criteria — crispy outside, juicy inside and, of course, loaded with flavor.

So, my secret is do not marinate your skirt steak before grilling but after. Trust me, grilling the meat before marinating it allows the steak to get the crispy edges you’re looking for without overcooking, and then marinating afterward allows the meat to soak up all the extra flavor.

Be sure to serve alongside your favorite summer sides and don’t forget to slice your perfectly cooked steak against the grain.

Perfect Marinated Skirt Steak
Serves 4-6

Ingredients
2 – 12 oz skirt steaks, cut crosswise into 3 even pieces
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
2 tablespoons chopped chives
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1/4 cup vegetable oil
Salt and pepper

• Combine the soy sauce, Worcestershire, mustard, balsamic vinegar, garlic, chives and 2 tablespoons of the sugar. Slowly whisk in the oil until the sugar has dissolved and the mixture is well combined. Pat the steaks dry with paper towel and sprinkle with the remaining sugar, salt and pepper.
• Turn a gas grill to high heat, cover and heat grill until hot, about 15 minutes, leaving all burners on high. Clean and oil grates. Grill covered, until well browned and meat reaches 125 degrees internally for medium rare, 2 to 4 minutes per side. Transfer steaks to a baking dish and poke all over with a fork. Pour marinade over steaks and tent with foil. Let sit for 5 minutes. Slice thinly against the grain and serve with marinade from the pan.