Grilled Balsamic Skirt Steak

I thought I'd share this awesome recipe, since I seem to be on a balsamic everything kick right now.  I found this marinated skirt steak recipe on www.plainchicken.com and decided to try it out.  The marinade is super easy to prepare.....we have made it a few times now and used it on skirt steak both times, but I'm pretty sure it would be good on any cut of meat.  I paired it with the "not so dumb" salad previously posted and Bush's Grillin Beans (Black Bean Fiesta flavor)...they are also my favorite right now!
You will need:
-1/4 cup Worcestershire sauce
-1 tablespoon balsamic vinegar
-2 teaspoons dark brown sugar
-1 garlic clove, minced
-1 pound skirt steak (we cut into 2 pieces)
*Combine first 4 ingredients into a ziploc bag.  Add steak and turn to coat.  Marinade for at least an hour, or overnight, turning once. 
*Remove steak from bag and discard marinade.  Grill steak 3-4 minutes on each side and let rest for a few minutes before slicing.

Not- so- Dumb Salad

I found this amazing salad recipe on www.kalynskitchen.com recently and am seriously addicted to it.  I'm not sure how it got it's name, but it's not dumb....it's just good, really good.  I've made this 3 or 4 times already now, and the nice thing is that you can make as little or as much as you want to.  I changed up the original recipe by adding a lot more avocados, which in my opinion totally make the salad.  I also added a little freshly squeezed lemon (even added some lime juice once) to give it an extra zing, and to keep the avocados from turning brown.  This salad is perfect as a side dish, eaten alone, or even as a topping for fajitas.  The possibilities are endless.....
You will need:
-1 large cucumber, cut into chunks (peeled or unpeeled, whatever you choose)
-1 cup cherry tomatoes, cut into halves, or quarters if they are large
-1/4 cup thinly sliced green onion
-2 large Haas avocados, cut into chunks
-juice from one lemon
-balsamic vinegar (start out with 1 tbsp, then add more to taste)
-sea salt
-fresh ground black pepper
*Combine all vegetables in a medium bowl.  Add juice of one lemon and one tablespoon of balsamic vinegar.  Add a generous amount of sea salt/pepper.  Give it a taste...drizzle on more vinegar if you need to.  Toss well and serve at room temperature.