Honey Soy Grilled Skirt Steak Recipe with Morton Salt

This post was written by Experimental Mommy in partnership with Morton Salt. All opinions are 100% my own.

When people learn that I am from New Orleans, they automatically assume that I must be a great cook because I am surrounded with culture and incredible food in my City. However, that could not be further from the truth. Since attending Morton Salt’s Next Door Chef: New Orleans event a few months ago, I have been putting my new skills and knowledge into practice and I can honestly say that it has made a huge difference!

As you may remember, I was welcomed into the home turned pop up restaurant of Siobhan, a New Jersey transplant living in New Orleans for the past seven years. The multicultural meals Siobhan shared with her Grandmother when she was growing up inspired her love for new and exotic foods. To learn how to enhance her cooking through the proper use of salts, Morton paired Siobhan with Nina Compton of Compère Lapin restaurant (runner-up on Season 11 of BRAVO’s Top Chef) and I was lucky enough to taste the results of the partnership!

This Morton Salt Next Door Chef event was tied around summertime cooking and grilling, which I couldn’t wait to learn more about since grilling is a staple in my home. I could not get enough of the Honey Soy Grilled Skirt Steak so I wanted to share this recipe with you!

Chef’s Tip: For this recipe, you will use Morton® Kosher Salt because it helps break down the fiber of the meat, resulting in ideal tenderness while also providing seasoning.

Honey Soy Grilled Skirt Steak (Serves 4–6)

INGREDIENTS

• 1 ½ tsp. Canola oil
• 1 ½ tsp. Reduced sodium soy sauce
• 1 ½ Tbsp. Honey
• 1 tsp. Chili flakes
• 1 ½ Tbsp. Red wine vinegar
• 1 ½ tsp. Fresh ginger, grated
• ½ tsp. Garlic, minced
• 12 oz. Skirt steak
• 2 Tbsp. Morton® Kosher Salt
• 1 ½ cup Scallions, finely sliced

DIRECTIONS

1) Combine 1 Tbsp. Morton® Kosher Salt, canola oil, reduced-sodium soy sauce, honey, red wine vinegar, ginger, chili flakes, 3/4 cup scallions and garlic to create a marinade.

2) Pour over skirt steak and let marinade for 1 hour.

3) Remove the steak and reserve the marinade.

4) Prepare stovetop grill or preheat broiler.

5) Grill or broil steak on high heat for six minutes, turning over halfway through and brushing with the marinade.

6) Remove the steak from the grill and allow it to rest for 2–3 minutes.

7) Slice the steak into 1-inch pieces, top with remaining 3/4 cup scallions and season with the remaining 1 Tbsp. Morton® Kosher Sea Salt.

To learn more about Morton Salt’s Next Door Chef: New Orleans including more recipes from the event and tips for elevating your cooking game using the proper salt, check out the video.  Don’t forget, if you use table salt for all your cooking needs, you’re doing it wrong!