Summer is here and with it begins grilling season. Grilling brings back awesome memories of hamburgers and hot dogs served up with my dad’s “secret” sauce. My sister and I would run through sprinklers in the backyard while the smoke from the grill motioned us over for just a little taste that my dad was always too happy to oblige us with.
Twenty five years later I can still remember all our great summer cookouts. That’s the power of food when combined with family and friends and that is a desire I have for my own son.
I know what you’re thinking. Moms don’t grill. URBAN MYTH!!! We totally grill and let me give you some reasons why you should be out there in the backyard:
- ENERGY SAVER. Ovens use a lot of energy. When you are not heating up the inside of your home then you are saving money. This makes your husband happy and therefore he might let you redecorate or buy jewelry with the money saved.
- NO MESS. My good friends know that I love dining outside on the deck because the cleanup from my son involves a water hose and I’m done. When you use disposable plates and cups this also saves time on clean up as well as money on running the dish washer. This makes your husband happy (see #1 for benefits of this).
- QUALITY FAMILY TIME. Grilling really can be a mom’s best friend because it not only allows you to serve up a tasty meal but you can also play with or watch your children play in the backyard while your dish is grilling. Everyone gets a little exercise and they are happy which makes you happy.
So whether it’s a simple hot dog and hamburger, the healthy salmon or the mouthwatering steak get grilling and start building some fun memories with your family. The following skirt steak dish is a delicious way to get started on the grilling season. Happy backyard memories to you and your family!
TERIYAKI-BEER SKIRT STEAK
NEED:2 large zip top bags, oil 1 ½ pounds beef skirt steak ½ cup beer ¼ cup teriyaki sauce ¼ cup packed brown sugar 2 tablespoons plus 1 tablespoon black pepper seasoning mix 2 red bell peppers cut into ½ inch slices 2 green bell peppers cut into ½ inch slices 2 sweet onions, cut into ½ inch slices 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Hawaiian sweet rolls cut in half
- In a zip top bag, combine steak, beer, teriyaki sauce, brown sugar and 2 tablespoons seasoning mix. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours.
- In another zip top bag, combine peppers, onions, oil, vinegar and the remaining tablespoon of seasoning mix. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours.
- Set up grill for direct cooking over medium high heat. Oil grate when ready to start cooking.
- Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. **I typically skip this step because I don’t want to stand at the grill and keep veggies from falling through. I cook them in my wok or a skillet on the stove right before I’m ready to serve. Either step takes about 10 to 15 minutes or until tender. Place the steak on the grill and cook 3 to 5 minutes per side for medium. Remove from grill; let stand 5 minutes. Thinly slice steak at an angle against the grain.
- To serve, fill Hawaiian rolls with meat and vegetables.
Steph is a small town girl living the big city life with her superhero hubby of nearly 6 years, Scott and their superhero- in-training son, Weston who is 14 months old. When she isn’t chasing her son away from electrical outlets she loves to throw theme parties, write notes to her friends, read, travel and cook. She is obsessed with taking pictures but has yet to complete her son’s baby album because she loves hanging out at antique stores and barn sales on weekends.