Honey Balsamic Marinated Skirt Steak + Fudgy Brownies Recipe

Servings: 12

For the BEST Fudge Brownies:

• 1 ¼ cups Granulated Cane Sugar
• 5 tbsp. Lewis Road Creamery Butter, melted
• 2 large Eggs
• 1 Egg Yolk
• 1/3 cup Olive Oil
• ¼ cup Steens Manuka Honey
• 1 tsp. Heilala Vanilla Extract
• ¾ cup Cocoa Powder
• ½ cup All Purpose Flour
• Pinch of Salt
• ¾ cup Chopped Milk Chocolate

Servings: 4

For the Balsamic Honey Marinated Skirt Steak:

• 1 lb. First Light Beef Skirt Steak
• ¼ cup Steens Manuka Honey
• ¼ cup Lewis Road Creamery Butter, melted, or Olive Oil
• ¼ cup Traditional Balsamic
• 2-3 Garlic Cloves, minced
• ¼ cup Fresh Basil, chopped
• 1 tsp. EACH: Salt, Black Pepper

For the Fudge Brownies:

1. Preheat oven to 350F. Grease or line an 8x8” baking pan.
2. In a large bowl, whisk the sugar and melted butter.
3. Add the eggs, olive oil, vanilla, and honey. Mix well.  
4. Add the flour, cocoa powder, salt, and chocolate. Mix just until combined.
5. Transfer the batter to the prepared baking pan.
6. Bake for 25-30 minutes, until the top is set. Remove from oven and place on a heating pad to chill in the fridge for at least 30 minutes to 1 hour before slicing.

For the Balsamic Honey Marinated Skirt Steak:

1. In a large resealable bag or baking pan, combine the honey, melted butter, balsamic, minced garlic, and chopped basil. Mix well.
2. Add the skirt steak seasoned with salt and black pepper.
3. Cover with plastic wrap and press down to cover the steak in the marinade.
4. Let sit for at least 20 minutes and up to overnight.
5. Preheat grill (or griddle on stovetop) to high heat, about 400-450F.
6. Add the marinated steak to the heated grill to cook until desired internal temperature. For medium, you’ll want to cook 4-5 minutes on each side.
7. Let the steak rest for at least 8-10 minutes before slicing against the grain.
8. Enjoy over an arugula summer salad!