Grilled Skirt Steak with Plums & Zinfandel

Pour yourself a glass of Zin and fire up the grill! The bold, fruity wine is a perfect partner for flame-kissed steak. Juicy, peak-season plums get in on the grilling action, enhancing their natural sweetness. 

What You Get

Skirt steak (see note below)

Plums 

Parsley 

Cooked farro 

Lemon 

Zinfandel wine

What You’ll Need

Soy sauce 

Vegetable oil 

Salt and freshly ground pepper 

Olive oil

Makes 3 servings

25 minutes active 

25 minutes total 

Step 1

Preheat a gas or charcoal grill to medium-high. In a bowl, pour ¼ cup soy sauce over the steak. Set aside to marinate while you prepare the rest of the ingredients. 

Step 2

Cut the plums in half and remove the pits. In a bowl, toss the plums with 1 tablespoon vegetable oil. Season with salt and pepper. 

Step 3

Pick the parsley, toss the stems, and roughly chop the leaves. In a bowl, combine the farro, chopped parsley, juice of 1 lemon, and 1 tablespoon olive oil. Season with salt and pepper. 

Step 4

When the grill is hot, add the steak and cook until browned on the first side, 4 to 6 minutes. Flip and continue to cook until done to your liking, 4 minutes longer, depending on thickness. Transfer the steak to a cutting board to rest, 5 minutes. Slice across the grain.

Step 5

While the steak is resting, add the plums, cut side down, to the grill. Cook until tender and lightly charred, 2 minutes per side. 

Step 6

Divide the herbed farro and plums between plates. Fan slices of the steak on top of the farro. Serve warm, pour yourself a glass of the Zinfandel, and dig in.

Note: The steak may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: wheat.