\u00b7 Select your marinade elements.<\/strong> Marinades vary from recipe to recipe, but they all generally contain three basic components \u2013 oils, acids and seasonings. Oils lock in the natural flavor and prevent vegetables from drying out, while acids allow flavors to be absorbed. Seasonings provide the unique flavor. Garlic, ginger and herbs are the most common marinade seasonings.<\/p>\n\n\n\n \u00b7 Keep an eye on the time.<\/strong> As a general rule, the longer food is left to marinate, the more flavorsome it will become. Small or tender cuts, such as lamb and beef fillets, chicken breasts and seafood, require shorter marinating times (usually two to four hours). Larger or tougher cuts such as leg, rump or shoulder will need longer (usually four to six hours). Never marinate in aluminum, cast iron or copper, as these metals will react with the acids and salts, resulting in off flavor.<\/p>\n\n\n\n \u00b7 Use the right tools.<\/strong> When grilling, always use tongs to turn the meat. A fork should never be used as it will punch holes in the meat and allow the natural juices to escape, causing the meat to lose flavor and become chewy.<\/p>\n\n\n\n \u00b7 Don\u2019t rush it.<\/strong> Meat will tell you when it\u2019s ready to flip. If the meat is still hanging onto the grill, it\u2019s not ready to flip. Once a good sear is established, it will release on its own.<\/p>\n\n\n\n Holland House has so many amazing looking recipes on their site. This one looks especially appetizing and perfect for grilling season.<\/strong><\/p>\n\n\n\n MARINADE TIME:<\/strong> 8-24 hours<\/p>\n\n\n\n COOK TIME:<\/strong> 8-15 hours<\/p>\n\n\n\n SERVINGS:<\/strong> 6<\/p>\n\n\n\n Ingredients-<\/strong> Directions<\/strong> Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.<\/p>\n\n\n\n Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.<\/p>\n\n\n\n Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.<\/p>\n\n\n\n Notes<\/strong> Nutrition<\/strong> Their cooking wines can be used for so many different types of recipes. Visit Holland House to learn more and to view their fantastic selection of recipes, tips, and meal planning. I used the cooking wines in my favorite Chicken Marsala Recipe and it turned out great!<\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" We love to grill, so I was excited when Holland House sent us this grilling…<\/p>\n","protected":false},"author":1,"featured_media":2284,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/posts\/2283"}],"collection":[{"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/comments?post=2283"}],"version-history":[{"count":1,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/posts\/2283\/revisions"}],"predecessor-version":[{"id":2287,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/posts\/2283\/revisions\/2287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/media\/2284"}],"wp:attachment":[{"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/media?parent=2283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/categories?post=2283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uscgnews.com\/go\/doc\/4007\/wp-json\/wp\/v2\/tags?post=2283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/uscgnews.com\/go\/doc\/4007\/wp-content\/uploads\/2020\/08\/Holland-House-Cooking-Wine-Grilling-Prize-Pack-Giveaway-Over-100-ARV2.jpg\")
<\/figure>\n\n\n\nGrilled Chipotle Skirt Steak<\/h3>\n\n\n\n
\u00b7 1 cup HOLLAND HOUSE Sherry Cooking Wine
\u00b7 1 cup canned tomato puree or crushed tomatoes
\u00b7 3-4 chipotle chiles in adobo sauce (canned)
\u00b7 4 large cloves of garlic
\u00b7 1\/2 small yellow onion
\u00b7 1 Tbsp. brown sugar
\u00b7 1 Tbsp. vegetable or olive oil
\u00b7 2 tsp. ground cumin
\u00b7 1\/2 tsp. salt
\u00b7 1 lbs. skirt or flank steak<\/p>\n\n\n\n
In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.<\/p>\n\n\n\n
\u00b7 Use unseasoned tomato puree or crushed tomatoes, not tomato sauce. Tomato sauce is usually seasoned and high in sodium.
\u00b7 Flank steak is thicker than skirt steak, so score flank steak with a sharp knife so meat absorbs more marinade. Flank steak also has less fat than skirt steak.<\/p>\n\n\n\n
Per serving: 220 calories (calories from fat 90), 30g protein, 3g carb, 10g fat (4g sat. fat), 60mg chol, 230mg sodium, 0g fiber<\/p>\n\n\n\n![\"\"](\"https:\/\/uscgnews.com\/go\/doc\/4007\/wp-content\/uploads\/2020\/08\/Holland-House-Cooking-Wine-Grilling-Prize-Pack-Giveaway-Over-100-ARV3.jpg\")
<\/figure>\n\n\n\n