"Perfect for morning marinade prep to have ready for lunch!" - Simon May, Gainesville, Ga. 

Steaks

2 16 oz. Skirt Steaks

2 Tablespoons Balsamic vinegar

2 Tablespoons Apple Cider vinegar

2 Tablespoons corn oil

½ cup ketchup

Spice Rub

2 Tablespoons Chile powder

2 Tablespoons light brown sugar

1 Tablespoon onion powder

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon smoked paprika

1 teaspoon dried oregano

Charred Vegetables

2 white onions, sliced into 1-inch rounds

6 jalapenos, seeded and chopped lengthwise

4 small red and yellow bell peppers, seeded and sliced

Corn oil

1 ½ Tablespoons butter

1 cup chicken stock

2 sprigs fresh thyme

Directions

Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with spice rub.

Sear steaks on each side. Continue cooking on grill until desired temperature.

Serve topped with charred onions and jalapeños.

Char vegetables on grill. Place all vegetables in pan, then add butter, stock, and thyme and cook uncovered over medium heat until vegetables are fork-tender and broth is reduced, about 20 minutes.