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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.
Grilled Asian Orange Skirt Steak And Vegetables
By Genevieve Jerome | Fitty Foodlicious
Need a refreshing and easy grilling recipe that’s has a zesty citrus flare? My Grilled Asian Orange Skirt Steak And Vegetables recipe is wonderful for group gatherings and has something the entire family will love! Skirt steak also makes wonderful leftovers and works great on salads the next day. Fire up that grill and let’s make dinner.
Makes: 6-8 servings
- 2-pounds skirt steak
- 1-pound asparagus
- 6-cups arugula
- 1-red onion
- 4-cups Mazola Corn Oil for the skirt steak marinade and 1-cup Mazola Corn Oil for the pickled onions marinade
- 2-cups fresh squeezed orange juice
- 2-cups coconut aminos
- 1-cup honey
- 2-cloves garlic, minced
- 2-tablespoons paprika
- 1-tablespoon Himalayan sea salt
- 1-tablespoon black pepper
- Heat up the grill per your grill or BBQ’s instructions.
- In a large mixing bowl, add the Mazola corn oil, orange juice, coconut aminos, honey, minced garlic, paprika, Himalayan sea-salt, and black pepper and stir until everything is combined. Reserve part of the marinade for the veggies and set aside in a separate bowl.
- Place the skirt steak in the remaining marinade in the mixing bowl. Cover and marinade in the fridge for 30-minutes.
- While the meat is marinating, prep your veggies.
- Wrap the asparagus in tinfoil and pour some of the marinade onto the asparagus. Place the wrapped asparagus onto the heated grill and cover.
- Pour some additional marinade into a small bowl. Thinly slice the red onion and place the slices into the marinade, set aside.
- Remove the meat from the fridge and with tongs, slowly place the skirt steak on the heated grill. Grill each side of the skirt steak for 5-minutes. Once all sides of the skirt steak is browned, place on the top shelf of the grill and cover for and let the meat cook for 15-more minutes along with the asparagus.
- You’ll know the meat is done when it has a bit of a crisp on the outside and the inside is lightly pink. Slice the skirt steak and pair with the veggies. Top the marinated onions on a bed of arugula and serve.
Michelle Miller says
What a mouth-watering recipe! Such a beautiful one! Will make sure I have a look at it next time I'm grilling a skirt steak.
Dishes Delicious says
Steak and vegetables on the grill - does the summer get any better? Delicious recipe that I am yet to try as I have a few other steaks in my pipeline! 🙂
Love these great flavours - the orange is such a great addition! The whole family will enjoy this!
Kelly Anthony says
Your pictures are so bright and colorful making this dish irresistible! We also love grilling skirt steak in the summer and the flavors in this recipe are on point.
This looks delicious! I haven't made skirt steak in awhile, this looks like the perfect way of preparing the flavorful cut. Thanks!
In the recipe it says “one bottle” of the oil, is that accurate?!
Still looking for a response to my comment. Thanks!
Genevieve Jerome says
Hi Jen, thanks for your question. It's 4-cups for the marinade for the skirt steak. It's 1-cup for the marinade for the pickled onions. I hope that helps. 🙂