Balsamic-Marinated Skirt Steak
serves 2-4
A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor.
Read more about this recipe at the Washington Post.
1 (about 1 pound) skirt steak
2 to 3 tablespoons olive oil
1 tablespoon balsamic vinegar (may substitute 6 cloves peeled, smashed garlic)
prep: 40 minutes
total: 45 minutes, marinate for 30 minutes
large baking dish (or re-sealable plastic bag)
grill
cutting board
1. In a large baking dish or a resealable plastic bag, combine the olive oil, vinegar and freshly ground pepper to taste.
2. Add the steak, turn to coat both sides and set aside at room temperature for 30 minutes.
3. Preheat the grill or grill pan.
4. Transfer the steak to the grill or pan, discarding the marinade. Cook, turning once, until the meat reaches the desired degree of doneness, about 3 minutes per side for medium-rare.
5. Transfer to a cutting board to rest for at least 5 minutes.
6. Thinly slice the steak across the grain. Serve hot, warm or cold.
