MARINATED SKIRT STEAK
In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.
Provided by David Walzog
Categories Beef Marinate Fourth of July Father's Day Backyard BBQ Dinner Meat Steak Summer Tailgating Grill/Barbecue Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Put all ingredients except the steak in a blender and blend until smooth.
- Pour the marinade over the skirt steak in a nonreactive pan.
- Break Point
- Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
- When ready to cook the steaks, prepare your grill for grilling.
- Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
- Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
- When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.
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