|Marinaded Grilled Skirt Steak|
There's no doubt about it, skirt steak is absolutely on my top 2 list for cuts of red meat. It's so flavorful, juicy, versatile, great on the grill, and everybody loves it! I am in love with skirt steak and
actually prefer it to a filet any day of the week. I love it straight over a mixed green or caesar salad, rolled in a soft tortilla with all the fixings or straight up with rice or potatoes.
This marinade is perfect for skirt steak. The balsamic, rosemary, garlic and brown sugar adds a delicious richness to the steak without taking over. It's delicious drizzled over a leafy salad too!
- 1 1/2-2 pound Skirt Steak ( or Flank; Hanger)
- 1 cup Balsamic Vinegar
- 1/3 cup Brown Sugar
- 2 Garlic cloves (smashed)
- 2 sprigs of Rosemary
- 1 teaspoons Red Pepper Flakes
- Olive Oil
- Salt and Pepper
|2 packages of skirt steak, usually 1 pound each.|
- Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.
- Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil.
- Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
|Cut the long pieces in 3 sections to make it easier to handle on the grill.|
|Dunk each piece of meat in the marinade and put in a plastic zip bag or container |
before pouring in the marinade. This will ensure full coverage.
|Delicious grilled skirt steak!|