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Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.

For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn’t needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you’ll exercise a little more self-control. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:
1 1/2 pound skirt steak
2/3 cup Marsala wine
1/4 cup ketchup
1 tsp dried rosemary, or 1 tbsp fresh
1 tsp freshly ground black pepper
2 tsp kosher salt
6 cloves garlic, minced
– Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)

BBQ Shrimp Skewers

These easy shrimp skewers are perfect for any night of the week, or great if you want to feed a crowd – simply double or triple the recipe.

Every summer I make a my Kansas City Style BBQ Sauce[1] several times to use over chicken, pulled pork, or whatever I feel like grilling. Last week, I used it on shrimp skewers inspired by an appetizer we had while taking a day trip out East. My husband loved it, and insisted I remake it and share it with you here. It was served with guacamole, and he loved the combination, so I recreated it with my guacamole[2] recipe on the side and he LOVED it (calories below are for shrimp skewers only, guacamole is extra). Super easy, and the BBQ sauce makes enough for several recipes. Of course, if you prefer to buy jarred BBQ, that would work fine also.

BBQ Shrimp Skewers
Servings: 4 • Size: 1 skewer • Old Points: 3 • Weight Watchers Points+: 3 pt
Calories: 139 • Fat: 2 g • Protein: 23 g • Carb: 6 g • Fiber: 0 g • Sugar: 4 g
Sodium: 253 mg (without salt) • Cholesterol: 172 mg


  • 1 lb jumbo raw shrimp, shelled and deveined (weight after peeled)
  • 2 cloves garlic, crushed
  • kosher salt and pepper
  • 3 tbsp Kansas City Style BBQ Sauce[3]
  • 8 long wooden skewers


Soak the skewers in water at least 20 minutes to prevent them from burning.

Combine the shrimp with crushed garlic and season with salt and pepper. You can let this marinate for a while, or even overnight.

Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 – 8 minutes total cooking time or until the shrimp is opaque and cooked through.

Brush the sauce on during the last minute of cooking and eat right away.


  1. ^ Kansas City Style BBQ Sauce (
  2. ^ guacamole (
  3. ^ Kansas City Style BBQ Sauce (

How to Make Your Own Temporary Brick Grill

Whenever I post a video involving my grill – a common occurrence this time of year – I get a bunch of emails asking what kind of grill I’m using, and the reply is always the same. It’s a charcoal-version of the Weber “Q,” and you can’t buy one because they stopped making them. Sorry, but I think I have an idea.

With just a few dollars worth of bricks, and a cast iron grate, you can reproduce the same basic grill I’m using. Besides, yours is going to look a hell of a lot cooler, and you can tell your hipster friends it was made from “reclaimed bricks.” Just be sure to use plain clay bricks. You certainly don’t want anything that’s been treated with chemicals and/or will explode. If you get these at a home improvement store, be sure to ask the guy. In fact, ask that guy’s boss.

As far as the grate goes, if you want to splurge, order the porcelain-coated, cast iron versions that the major brands use. They all sell replacement grates, but just about anything will work, since you can change your brick layout to make it fit. If you want to save a few bucks, check the online auctions, as well as outdoorsy stores, and flea markets.

Besides working beautifully, it’s temporary state is perfect for people who only grill two or three times a summer. Just set it this up in some back corner of the yard, and break it down when the weather turns. I hope you give this fun DIY project a try soon. Enjoy!

UPDATE: Apparently you don’t want the ash from charcoal briquettes in your garden. However, the ash from natural wood charcoal is desirable, so there you go.