Skirt steak with red wine marinade

Categories:beef, sauces
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Sriracha-marinated flank steak

It is Memorial Day and I am sitting on my deck sipping a glass of rose and pondering why this holiday just never caught on in the South. Oh, people post all kinds of patriotic stuff on Facebook but as a holiday Memorial Day is right up there with Arbor Day and Flag Day.

This is not to denigrate the troops that died preserving our freedom. Back when I was a kid in the North it was a really big deal. My dad and mom would pile Louise and I into the bright red convertible (the one with the fins that made it look like a rocket ship) and head from our Chicago suburban home “downstate” to Jacksonville, their ancestral home of 19,000 people for the big parade.

We would sit in the display window of Mr. Hoffman’s flower shop on overturned cardboard funeral urns so we could see above the crowd and watch as the floats, bands and cheerleaders marched down Main Street. For a child of six or seven, it was thrilling.

Maybe because hot weather descends on the South about as soon as Easter is over, Memorial Day is widely known as the unofficial first day of summer. It’s grilling season again. There’s steak on the barbie and life is, once again, lived as it should be — at about 20 miles per hour.

You cannot marinate a ribeye steak. Or filet mignon. Or a porterhouse. Oh, you can try but those steaks are too thick for any marinade to penetrate beyond the surface. But skirt steak and flank steak. Now that’s a different story.

I make this marinade in the morning and throw it in a plastic bag with a thin skirt steak. Let it swim in there all day in the fridge, add simple salt and pepper and throw it on the grill. That’s what I’m doing tonight for supper.

So happy Memorial Day, everyone.I hope you’re out grilling, too. Or sitting on a cardboard funeral urn in Mr. Hoffman’s flower shop window. Watching the parade go by.


Red Wine Marinade
  • Red Wine Marinade
  • 1 cup dry red wine
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ½ cup canola oil
  1. Combine all the ingredients in a bowl and whisk thoroughly. Use immediately for steak or lamb chops. May store in the refrigerator for a several weeks.

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