Grilled Skirt Steak

Want to get you red meat fix in an inexpensive and flavorful way? Try skirt steak for a tender change. Lower in total calories and saturated fat than other cuts of beef, it is full of iron and tastes so delicious. I like to grill it but feel free to pan sear in a skillet.

1 pound skirt steak

1/4 cup dark brown sugar

3 tablespoons  extra virgin olive oil

1 tablespoon dijon type mustard

Mix all ingredients together and marinate steak for a minimum of 30 minutes- the longer the better. I like to use a freezer bag. Meanwhile light grill on high heat. When ready, grill approximately 4 minutes per side until desired doneness. Let the meat rest 10 minutes before slicing. Against the grain, slice into thin slices.

This dish goes very nice with polenta which is actually very easy to prepare.

1- 18 ounce log of polenta ( found in most grocery stores)

1/2 cup low fat milk

1 tablespoon water

1 Tablespoon extra virgin olive oil

Cut the polenta into small chunks and place in small pot. Add 1 tablespoon of water and heat on medium heat with lid stirring occassionally. When polenta tender, add milk and olive oil. Stir and heat with lid on approximately 20 minutes. Using an egg beater or potato masher, smash the mixture as you would if making mashed potatoes. Enjoy!