Horseradish-and-Cinnamon-Marinated Skirt Steak with Pears and Scallions

Horseradish-and-Cinnamon-Marinated Skirt Steak with Pears and Scallions
Servings: 4 Prep 10 mins Marinate overnight Cook 4 mins


  • 1/2 cup prepared horseradish
  • 1 cup apple jelly
  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 - 1 3/4 pounds skirt steak
  • Salt and freshly ground pepper
  • Extra-virgin olive oil for the grill, plus 2 tablespoons
  • 4 large ripe Anjou pears, sliced thin
  • 1 bunch large scallions, cut on a diagonal

Make It

1. In a medium bowl, mix the horseradish into the apple jelly. Stir in 2 tablespoons of the vinegar and the cinnamon. Completely coat the steaks in this marinade, cover, and refrigerate for 9 hours or overnight.

2. Prepare the grill by wiping it down with a paper towel soaked in a little olive oil. This will create a nonstick surface. Heat the grill to high. (You may also use a broiler pan under the broiler.)

3. Season steaks well with salt and pepper, and, depending on thickness, grill or broil for about 1-1/2 to 2 minutes per side. Remove the steaks to a clean platter and allow to rest while you prepare the rest of the dish.

4. Toss the pears, scallions, 2 tablespoons olive oil and remaining 2 tablespoons cider vinegar in a medium bowl. Season pear salad with salt and pepper. Make a pile in the center of a serving platter. Slice steak against the grain, if desired, and arrange on top of the pears.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 745, Fat, total (g): 24, chol. (mg): 83, sat. fat (g): 14, carb. (g): 96, fiber (g): 7, pro. (g): 35, sodium (mg): 438, Percent Daily Values are based on a 2,000 calorie diet.