Asian Inspiration

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Grilled Beef Skirt Steak With Grilled Veggie & Arugula Salad

I marinated the beef overnight and brought it to about room temperature before grilling (about an hour). The grilled veggies include: Yellow and orange bell peppers, Onion, and tomatoes.  Grill the veggies about 30 minutes before you want to eat.  After grilling the veggies, let them cool a little (about 20 minutes) then start the meat.  The meat is thin, so it should only take about 8 minutes for grilling.  While the beef is grilling, Toss together the veggies  arugula, and the dressing. The dressing should just coat the salad. Meal can be served with rice.

I love to explore and experiment with foods, so I rarely have exact measurements of ingredients, which often leads to disappointment when I try to re-create an amazing dish. I will try to write down general measurements the next time I create a new recipe.

Marinade for beef:

Soy Sauce

Sesame Oil

Grated garlic

Grated Ginger

Fresh Ground Pepper

Salad Dressing:

Rice Wine Vinegar

White Wine Vinegar

Soy Sauce

Grated Garlic

Grated Ginger

Sesame Oil

Olive Oil

Toasted Sesame Seeds

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