“Happy Summer everyone!  There is nothing better than being out doors enjoying the warmth of a bright sunny day and the great tastes of summertime cooking on the grill.

Skirt Steak is a delicious choice for grilling and one of my favorites.  This is my recipe for Marinated Skirt Steak with a side of my Mac & Cheese with Caramelized Onion & Shrimp. Creamy & Delicious…this is Backyard Comfort Food at its Best! Next time you light up the grill, try this recipe and let me know what you think. Bon Appetit`”  – Champaine

Marinated Skirt Steaks , Creamy Mac & Cheese with Caramelized Onion & Shrimp

By Champaine, www.cookingwithchampaine.com

Marinade

1 ½ lbs. Skirt Steak

1/3 c Paul Newman’s low Fat Sesame Ginger Dressing

1/3 c Olive Oil

1 tsp. Grill Steak Seasoning

1 tsp. Honey

1 tsp. Worcestershire Sauce

¼ tsp salt & pepper

Mix Ginger Dressing, Olive Oil, Grill Seasoning, Honey, Worcestershire Sauce, salt & pepper in a bowl.  Place skirt steaks in marinade, cover and refrigerate overnight.

Directions:

Oil barbeque grill with Canola Oil and heat on low/med. Place shirt steaks on grill diagonally and cook for about 2 minutes.  Turn steaks diagonally in the opposite direction and cook for about another minute or two on the same side. This is how you create the cross hatch grill marks on your steak (do the same to the other side of steak).  When steaks are cooked to your desired perfection, remove from grill and let rest for about 5 minutes.

Breadcrumb Topping

Ingredients:

1 c Panko Bread Crumbs

1 c Italian Bread Crumbs

½ c Grated Parmesan Cheese

Directions:

Pre-heat oven to 400 degrees…Mix Panko & Italian Breadcrumbs together and place on a baking sheet. Toast in oven until light golden brown (watch breadcrumbs because they toast fast). Take breadcrumbs out of oven, place in a bowl, add grated Parmesan Cheese and mix together.

Mac & Cheese with Caramelized Onion and Shrimp

1 med onion (cut in thin slices)

1-2 Tbsp Olive Oil

1Tbsp Butter

Salt (a pinch)

Sugar (a pinch)

1 clove crushed garlic

6 Jumbo Shrimp (cut in thirds)

Directions:

Melt butter & olive oil together in a fry pan on low/med heat. Sauté sliced onion with a pinch of salt & sugar over medium heat until they are a Carmel color. Add chunks of shrimp and sauté until light pink. Remove shrimp & onions from pan and set aside until ready to use. In that same pan with the left over oil (add a little oil if there is none left in pan) add crushed garlic, 1 ½ – 2 cups of Toasted Breadcrumbs and stir until garlic and oil are incorporated into toasted breadcrumbs. Set aside until ready to use.

Ingredients:

½ lb. Med Shells (cook pasta according to directions & drain )

3oz. Mancero Cheese

2oz. White American Cheese

6oz. Colby Jack Cheese

½ tsp. butter

½ tsp. flour

1 c Fat Free ½ & ½

2 tsp. Worcestershire Sauce

1 tsp. Honey Dijon Mustard

6 Basil Leaves (chopped)

Directions:

Melt butter in a sauce pan on med heat. Add flour and cook for about 2 minutes to cook out flour taste (this is called a rue). Add Worcestershire Sauce and Honey Dijon Mustard and incorporate into flour & butter. Turn heat to med/high and whisk in Fat Free ½ & ½ to create a smooth rue (no lumps). Lower heat and melt cheese into rue, constantly stirring until cheese is melted into a smooth sauce. Add more ½ & ½ (you can also use chicken stock) if the sauce is too thick.  Place pasta back in warm pot (pot you cooked pasta in) and add some of the cheese sauce. Incorporate sauce to coat pasta.

Serve this Mac & Cheese side dish in individual bowls.

Set out bowls, place some caramelized onion & shrimp on the bottom of each bowl. Add Mac & Cheese on top of onion & shrimp, spoon on more cheese sauce and sprinkle with breadcrumb topping & chopped basil.

Creamy & Delicious…this is Backyard Comfort Food at its Best!