Our friends Rindy and Aaron came over to pick up some tools we had borrowed for the kitchen island project and we needed something quick and tasty to cook. After working all day it is nice to be able to prepare something in an hour or so. We decided on skirt steak, fresh green beans, creamy mashed potatoes and sauted mushrooms to top it off. Skirt steak is great for grilling, has tons of flavor and you can marinate it in just an hour.
For the marinade I used sliced onion, chopped garlic, 1 bottle of lager beer and some gluten free soy sauce. First dry the steaks with paper towels, rub with olive oil and season with salt and pepper. Next place half of the sliced onion and garlic in the bottom of a glass baking dish. Put steaks on top, toss in the remaining onion and garlic. Pour the beer and soy sauce over the top. Cover with plastic wrap and marinate for 1 hour.
For the green beans I added a chopped yellow pepper and 1 medium chopped onion. These will be grilled as well so I put them in my veggie grill basket lined with foil. Drizzle with olive oil and season with salt and pepper.
I set the grill to 375 degrees and let it heat up.
The beans will take a little longer than the steak so put those on the grill first, about 10 minutes before the steaks. For medium rare grill the steaks for 6 minutes per side. Remove from grill and let rest for 10 minutes before serving or slicing.
Creamy mashed potatoes are a favorite around here and simple to make. Just boil the potatoes in salted water until tender. Drain, add back to the pan. Add cream cheese, half and half, butter, salt and pepper. Mash to a smooth consistency. Enjoy!!!!