WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.
Spring time means it’s time to fire up the grill and try some new beef recipes. Brian and Lisa kick off a month of beef dishes with this blue-ribbon winner for skirt steak. The dish earned Shawn Wakefield of Raleigh top prize at the 2011 N.C. State Fair.
To make the dish, first marinate the skirt steak overnight in a combination of red wine vinegar, Dijon mustard, parsley, olive oil, pepperoncini, salt and pepper. After they’ve had a good soak, the steaks are ready for the grill.
The accompanying Farro salad should sit for 4 hours before serving, so you’ll want to prepare this ahead of time. Start by cooking 2 cups of Farro grain according to package directions. Then, stir in tomatoes, parsley, olive oil, balsamic vinegar, red pepper flakes and Feta cheese. Once the steaks are done, you are ready to serve.
What is your favorite grilling recipe? We’d love to hear from you. Share your recipes in the comments section below.