Grilled Skirt Steak with Saffron Rice
 
Prep time
Cook time
Total time
 
Please note that the Prep time is hands-on time only. This is a great prep ahead meal since the steak needs time to marinate. As Jaden mentions above, you can serve this meal with a light salad. Or add some grilled vegetables or vegetable skewers to the barbecue.
Author:
Recipe type: Entree
Cuisine: American
Serves: 8 servings
Ingredients
Marinated Skirt Steak
  • 2 pounds skirt steak, cut into 3- to 4-inch pieces
  • ¼ cup red wine vinegar
  • 3 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
Saffron Rice
  • Pinch saffron threads
  • 2 tablespoons hot water
  • 2 cups basmati rice
  • 3 ½ cups broth (chicken or vegetable)
  • 1 teaspoon salt
Instructions
Marinated Skirt Steak
  1. In a small bowl, whisk together the vinegar, oil, garlic, salt, paprika, cumin, and pepper.
  2. Place the steaks in a dish, pour the marinade on, and toss to coat.
  3. Cover and refrigerate the steak for up to 12 hours (a minimum of 1 hour).
  4. When ready to cook, pre-heat your BBQ grill.
  5. Grill the steaks for 4 to 5 minutes on each side, depending on the thickness of the steaks and how you like your steak done. Generally 4 minutes on each side for medium-rare. Let the meat rest for 5 minutes on your cutting board.
  6. Lay one of the steaks in front of you, with the grain running left to right. Cut across all the fibers of the grain. Cut each steak into ¼-inch thin slices. Since how you cut is so crucial to the tenderness of the steak, I like to cut all of the meat first and serve on a platter.
Saffron Rice
  1. Soak the saffron threads in the hot water for 10 minutes.
  2. Rinse and drain the rice.
  3. Put the rice, broth, saffron + soaking water, and salt in a 4-quart pot. Bring the mixture to a boil over high heat. Once it starts boiling, immediately cover and turn the heat down to low heat. Let the rice cook on low heat for 20 minutes.
  4. Remove the pan from the heat, and let it sit for 5 minutes, still covered.
  5. Use a fork to fluff up the rice before serving.
Notes
Planning: To balance the cooking times, cook the saffron rice on before you grill the meat. It can sit and fluff while you cook the steak. It gets even fluffier if allowed to sit for 10 or 15 minutes.

Sodium Note: The nutrition facts are based on the full ingredient amounts, but the excess marinade is discarded. So the actual sodium in each cooked serving is quite a bit less.
Nutrition Information
Serving size: ⅛ recipe Calories: 469 Fat: 17.7g Saturated fat: 5.4g Carbohydrates: 38.3g Sugar: .4g Sodium: 1185mg Fiber: .8g Protein: 35.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/grilled-skirt-steak-saffron-rice