Estimated Prep Time: 10 minutes
Estimated Cooking Time: 8 minutes
Servings: 4

Ingredients

Marinade:
1 ½ – 2 lbs Grass-fed Skirt Steak, cut into 8” or so pieces so they are more manageable on the grill
3 TBSP Coconut Aminos or liquid Aminos
¼ Cup  Olive Oil
3 TBSP Balsamic Vinegar
3 Garlic Cloves, minced
¼ tsp Dried Basil
¼ tsp Marjoram
½ tsp Granulated Garlic
½ tsp Granulated Onion
1 TBSP Honey
2 TBSP Tomato Paste

Process
Place all marinade ingredients into a gallon size ziplock bag, seal, and squish the bag around to combine.

1. Place skirt steaks in the bag, seal, and press meat around to cover in the marinade.  Refrigerate for 4 hours or overnight.
2. Allow steaks to come to room temperature. Preheat grill to medium-high heat.
3. Grill steaks over hot coals, about 2 minutes per side.
4. Place steaks on a warmed platter, tent with foil, and let rest for 10 minutes.
5. Slice steaks into strips, against the grain and serve.

Courtesy of: Paleo Magazine’s Readers Favorites Cookbook