Grilled Skirt Steak with Okra

Ingredients

• 1 ½ lbs. Skirt Steak
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon light brown sugar
• ½ teaspoon chili flakes
• 1 tablespoon fresh thyme leaves, roughly chopped
• 2 cloves garlic, micro-planed
• 2 tablespoons neutral oil
• Kosher salt and freshly cracked black pepper, to taste

Harissa Vinaigrette:

• ¼ cup sherry vinegar
• 2 tablespoons honey
• 1 tablespoon harissa
• 1 tablespoon whole-grain mustard
• 1 Fresno chili or red jalapeño, seeded and minced
• 1 large garlic clove, micro-planed
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup extra-virgin olive oil

1. Whisk together the soy sauce, Worcestershire, light brown sugar, chili flakes, chopped thyme, and garlic. Place the steak into the marinade to coat. Cover and refrigerate for 6-12 hours.
2. To make the dressing, whisk together the vinegar, honey, harissa, mustard, chili, garlic, salt, and pepper in a small bowl. While whisking constantly, slowly drizzle in the olive oil. Set aside.
3. For the crispy garlic, place the minced garlic and neutral oil into a small saucepan while the oil is still cold. Bring to medium heat and cook gently, stirring until the garlic turns light golden and crisp. Strain immediately and season with salt, then toss with the crushed peanuts.
4. Toss the okra with neutral oil and salt, then grill over high heat until lightly charred and tender; about 3–5 minutes. Remove and set aside.
5. Remove the steak from the marinade and pat completely dry. Brush lightly with oil and season with salt and pepper. Grill over high heat for about 3–4 minutes per side, or until desired doneness. Always check your temperature with a meat thermometer. Let rest for 5 minutes, then slice against the grain.
6. To assemble, toss the grilled okra and watercress lightly with some of the harissa vinaigrette. Arrange the sliced steak on a plate and top with the dressed okra and watercress. Drizzle more vinaigrette over the steak and around the plate, then finish with a generous sprinkle of crispy garlic and crushed peanuts.

Nutrition information per serving, 4 servings: 685 Calories; 48 g Total Fat (10.5 g Saturated Fat; 0.9 g Trans Fat; 8 g Polyunsaturated Fat; 23.5 g Monounsaturated Fat); 118 mg Cholesterol; 865 mg Sodium; 27 g Total Carbohydrate; 8.5 g Dietary Fiber; 8.4 g Total Sugars; 4.1 g Added Sugars; 45 g Protein; 266.1 mg Calcium; 5.2 mg Iron; 1297 mg Potassium; 0.1 mcg Vitamin D; 0.7 mg Riboflavin; 17.2 mg Niacin; 1.2 mg Vitamin B6; 3.6 mcg Vitamin B12; 388 mg Phosphorus; 11.4 mg Zinc; 43.5 mcg Selenium; 108.7 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Phosphorus; and a good source of Choline.