We have made it to Week 17 boys and girls. The Dallas Cowboys head to MetLife Stadium today for a very big divisional matchup vs our beloved Giants.
It’s a must win for both teams to have the chance to sweat out tonight’s Washington – Philadelphia game and hope the Eagles beat the the WFT. Regardless of what happens in tonight’s game, both the Giants and Cowboys have to take care of their own business in hopes to make it to the playoffs. It will be along day to say the very least.
This week I decided grill skirt steaks. The two reasons why I did skirt steaks is because it’s quick and easy to grill and they taste amazing when grilled right. Since they are very thin pieces of meat, it doesn’t take a lot of time to put on the grill.
Today might be the last time Sizzling Through The Season video of the season, I want to thank my wife for helping me learn how to cook and helping me edit both the videos and the blogs. She really helped a lot each week and I cant thank her enough. I also would love to thank the people who watched my videos weekly and loved my idea and helping me try to grow this series. Until next time Go Giants and have a happy and healthy 2021.
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoon apple cider vinegar
1/3 cup soy sauce
1/4 cup honey
Salt & freshly ground black pepper to taste
2 pounds skirt steak
Combine the marinade ingredients and marinade in a freezer bag and place it in a bowl. Chill and marinate for at least 2 hours and up to overnight.
Remove the steak from the marinade and gently shake off the excess marinade from the steak. Grill steak 3-4 minutes per side for medium doneness.
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Slice against the grain to ensure tenderness of the meat. Serve and Enjoy!