Tuesday, August 5, 2014

Michael Symon's Grilled Skirt Steak

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.
  1. 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.
  2. 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.
  3. 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!

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