Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil (divided)
  • 1 1/2 teaspoons soy sauce (or coconut aminos)
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon crushed pepper flakes
  • 1/2 teaspoon ground ginger
  • 1 clove garlic minced (minced or 1/2 teaspoon garlic powder)
  • 2 teaspoons kosher salt (divided)
  • 1 bunch green onions (finely sliced, divided)
  • 1 (12-ounce) skirt steak

Instruction

  • Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
  • Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
  • Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Remove steak from the marinade. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.