This is one of those back-pocket recipes that you pull out when you want something great, without a lot of dishes or fanfare - it's a good, standby recipe for busy weeknights, Saturday afternoons, or really anytime you want an easy meal that tastes great. You can turn this into an entree with a side vegetables, or over pasta or salad greens; it's also just as easily turned into sliced steak sandwiches - your possibilities are virtually endless!
Pictured is a skirt steak served the with sides of vegetables for dinner one night, and a couple of days later I used the leftovers over salad greens for an entree salad.