Grilled Asian Orange Skirt Steak And Vegetables

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Have you guys ever grilled skirt steak before? Skirt steak is one of the most popular meats to grill and for good reason. It’s easy and super versatile! My Grilled Asian Orange Skirt Steak and Vegetables recipe is a fun way to make steak on the grill and features Mazola® Corn Oil. With a background in nutrition, I was excited to learn that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

By using Mazola Corn Oil as a marinade for your meat, the skirt steak will be nice and tender versus being tough and chewy. Corn oil tenderizes the meat and has a neutral flavor so the other flavors in the marinade shine! Before we get into the details of this delicious recipe, Mazola has a treat for all of my readers! Text MAZOLA to 79495 between 6/20/19 – 9/26/19 to receive $1.00 back on your purchase of Mazola 40oz Corn Oil! Limit 1 rebate per household. PayPal account required. By texting, you expressly consent to receive multiple automated text messages on this offer. Consent not required as a condition of purchase. Message & data rates apply. Text HELP or STOP to 79495 at any time. Full terms: http://cbi.as/a38tw.



We grill almost daily in the summer, and it’s so nice to have a quick and easy marinade recipe to go to. This marinade has hints of citrus, a bit of spice to it, and works wonderful for skirt steak. Typically, a marinade for Asian Orange Skirt Steak has butter, white sugar, and soy sauce. I wanted to make this recipe lighter than the traditional Asian orange skirt steak, so I swapped the butter for Mazola Corn Oil, I used honey instead of white sugar, and I used coconut aminos in lieu of soy sauce. This delicious marinade also has fresh squeezed orange juice, paprika for a bit of a kick, and minced garlic, which gives the skirt steak that lasting flavor.

I wanted to make this dish an entire meal, so I paired the skirt steak with grilled asparagus that is also marinated in the citrus marinade, as well as a marinated onion and arugula salad. Have you ever tried marinated onions? Oh my, they are delicious! I love how the marinade takes away the spice from the red onion but still helps the marinated onions keep their crunch. Arugula is a summer staple and it’s refreshing with the skirt steak. Bonus: You can easily make leftovers out of this dish by adding the leftover steak to the arugula salad and chopping up some leftover asparagus to go into the salad. This entire meal is wonderful as leftovers the next day.

One of my favorite aspects to cooking with Mazola Corn Oil is that it has a higher smoke point than most cooking oils and cooks at 450 degrees Fahrenheit. Did you know that once all cooking oils reach their smoke point, it could negatively impact the food’s flavor as well as the nutritional value? You can use Mazola Corn Oil in all types of cooking applications such as grilling, sautéing, making a marinade, as well as baking. Mazola Corn Oil has a neutral taste that lets the natural flavor of your food stand out. Mazola Corn Oil is very versatile for all of your cooking needs. You can learn more information about Mazola corn oil here. 

Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health.

For this recipe, I marinated 2-pounds of skirt steak in the marinade mixture for 30-minutes. You can marinade for longer if you prefer or even overnight in the fridge. I used one bottle of Mazola Corn Oil for the marinade, but use half of the bottle if you are cooking less meat. While the skirt steak was marinating, I prepped the asparagus and wrapped it in tinfoil. I poured the marinade over the asparagus and let it sit for 15 minutes before adding it to the grill. While the meat and asparagus is cooking on the grill, prep the onions. Thinly slice the red onion and place the sliced onion in the marinade while the meat and veggies are cooking. Once the meat and veggies are done, the onion will be ready too. Place the marinated onions on a bed of arugula salad and toss to combine. The marinade also acts as a dressing for the salad!

This is a delightful meal for summer grilling, so get those grills out and start cooking! Tell me, have you ever grilled with Mazola Corn Oil before? Comment below and share with me your favorite ways to cook with corn oil.