Sounds like a lot. But I swear it isn't. There is a trend between all the different ingredients that pull together and create such a depth of flavor it's unlike anything I've tried before. I love skirt steak marinated with citrus. This time I mixed it up a bit and added in asian flavors to nicely compliment the baby bok choy. This dish also deserved a sauce and the addition of honey to the smokey, charred skirt steak and baby bok choy sounded heavenly. It was :)
When I grill up skirt steak, it always feels like a bit of a treat. I was shopping this week though, and they had it on sale. We haven't brought the grill up onto the deck quite yet, although the plan initially was to grill. The temperatures dropped and it got dark by the time I got the kids down, plus was super windy. I definitely didn't feel like standing out there with my head lamp on (true story, I do this haha!) getting my skirt steak perfect. So I opted to broil it instead. It worked well and I still got that smokey char I was looking for. Win/win!
I love a good skirt steak marinated in citrusy flavors. Usually though, I go Southwestern with it though and opt for some ancho chili powder rub from a Bobby Flay. This time, however, I had baby bok choy in the fridge, so using asian flavors seemed more sensible. Plus, I have had a super hard time restocking my ancho chili powder lately. What gives!!
I love baby bok choy so much. It's tender, crisp, flavorful, and super versatile. I grew some last year in our garden and because it went from cool to hot in such a short time frame, it didn't look like the cute little heads I get at the grocery store.
With a little planning, this meal came together in about 20 minutes once I got to cooking. The marinade was super easy too. Mandarin oranges sound a little far off, but you could get away with using clementines or regular oranges too. My kiddos love mandarin oranges though, so that's what I went with and I'm glad I did!
The marinade comes together super quick just using a combo of olive oil, sesame oil (this way the sesame oil doesn't become too overpowering), garlic, ginger, lime, oranges a bit of fish sauce and soy sauce. Mix it up, add your steak and let it sit for up to 24 hours.
Next comes the broiling part. By all means, if you want to grill this, please give it a shot! You can still follow essentially the same directions, but adjust times for your grill heat and don't drizzle your sesame oil directly on your bok choy, I would mix it up in a bowl then add it to the grill to ensure you don't cause a grease fire. Those are no fun.
I set my broiler to high and placed my skirt steak on the third rack that way it didn't warp my pan or smoke us out too much. I cooked on one side for 5 minutes, then flipped, and cooked for 4 minutes on the second side. This is a thin cut of meat and I cooked mine to medium. Yes, you can shave off 2 minutes or so on each cooking time, but since I was using the broiler, I wanted more char than I did a medium rare cut of meat. It works still and tasted fantastic.
Next was the baby bok choy. I rested the skirt steak for the 10 minutes that the baby bok choy was cooking. I rinsed and halved them, sprinkled with garlic, smoked paprika, salt and pepper and drizzled with sesame oil. Then I added them to the same position under the broiler as I did the skirt steak and broiled for 10 minutes until the edges began to char. So good!
While these cooked, I whipped up my Ginger Lemon Honey Aioli. This was so out there and I'm so glad I went with it because it really elevated the dish. Ginger, honey, salt, pepper, mayo and lemon. That's it. Soooo good!
That's it. You have a restaurant-worthy dish whipped up in no time at all. Enjoy!
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