Skirt Steak Salad

Serves 6

Salad-

• 1 bag baby spinach
• 1 bag baby romaine
• 1 cup dried blueberries
• 1 cup white corn (either fresh raw or frozen defrosted)
• 1 bag Candied pecans
• Balsamic vinaigrette (your favorite or make your own)
• Mix together and add very light dressing and toss just before adding the steak.

 Marinade for the Meat-

• 1 ½-2 pounds skirt steak  (not flap meat but real skirt. Find a good butcher).
• 16 oz. ketchup
• 1 cup brown sugar
• 2/3 cup Worcestershire sauce
• ½ cup mango chutney
• ½ cup honey
• ½ cup Captain Morgan’s Rum
• 1/2 cup scotch
• ¼ cup red wine
• Black Pepper to taste
• 1 tsp. chili flake

  Mix together all ingredients above except for the meat.. Let it marry over night. Marinate the meat for 2 hours. Grill on a hot grill. There will be extra flame because of the alcohol but it won’t last long.  Place a 1/6 of the salad mix on each plate and slice the skirt steak a little over a ¼ inch wide. Place on top of the salad and eat!!