Ingredients
1/2 cup apple juice1/2 cup red wine vinegar1/4 cup finely chopped onion2 tablespoons rubbed sage3 teaspoons ground coriander3 teaspoons ground mustard3 teaspoons freshly ground pepper1 teaspoon salt1 garlic clove, minced1 cup olive oil1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces2 medium red onions, cut into 1/2-inch slices2 medium sweet red peppers, halved12 green onions, trimmed
Preparation
In a small bowl, whisk the first 9 ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large bowl. Add beef; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade.
In a large bowl, toss remaining vegetables with 1/4 cup of reserved marinade. Grill red onions and peppers, covered, over medium heat, until tender, 4-6 minutes on each side. Grill green onions until tender, 1-2 minutes on each side.
Drain beef, discarding marinade. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Baste with remaining marinade during last 4 minutes of cooking. Let steak stand 5 minutes.
Chop vegetables into bite-sized pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
