This recipe is simple yet very flavorful and perfect for a night at the grill
We are basically going to marinate beef in a balsamic vinaigrette which will tenderize the meat as well as impart great flavor
I chose to use skirt steak here but flank steak or a London broil would work just as well
The main difference between skirt and flank is how the grain of beef runs
You always want to cut against the grain when serving to ensure tender beef
The grain in a flank steak runs length wise
The grain in a skirt steak runs along the width
So let’s start there
I have 2 skirt steaks roughly 1 1/2 pounds together
Next let’s start working on the marinade
We will need 3/4 cup of balsamic vinegar, 1/4 cup olive oil, 2 tablespoons of honey, 1 tablespoon of Dijon, 4 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1 tablespoon of fresh oregano
Add the garlic and oregano to a food processor and give it a chop
Scrape the garlic and oregano into a bowl and add in the balsamic, olive oil, honey, Dijon mustard, salt and pepper
Whisk the ingredients together
Place the skirt steak in a resealable bag and pour in the marinade
Force all the air out of the bag and seal
Lay the bag flat in a sheet pan and marinate for a minimum of two hours (flipping occasionally) or overnight which is even better
Remove the skirt from the marinade and let it come to room temperature (reserve the liquid)
Place the reserved liquid into a saucepan, bring to a boil, reduce to a simmer and allow to cook down for about 10-15 minutes
Preheat your grill to 375-400 F direct heat
For direct heat, all burners are on
Lay the skirt steak down on an angle
Cook around 5-6 minutes
Flip and cook another 4-5 minutes
Remove and set aside
Allow the meat to rest for at least 10 minutes before serving
Brush with some of the cooked down marinade
Okay, time to discuss the grain of the meat again
Let’s review
The grain runs along the width on a skirt steak
So cut the skirt steak in half and cut against the grain into slices
Serve with the reserved juice
Delicious!
Simply Sundays! ~ Balsamic Marinated Skirt Steak
Ingredients
2 skirt steaks
3/4 cup of balsamic vinegar
1/4 cup of olive oil
2 tablespoons of honey
1 tablespoon of Dijon mustard
4 garlic cloves
1 tablespoon of fresh oregano
1 teaspoon each of kosher salt and ground black pepper
Directions
Add 4 garlic cloves and 1 tablespoon of fresh oregano to a food processor and give it a chop. Scrape the garlic and oregano into a bowl and add in 3/4 cup of balsamic vinegar, 1/4 cup of olive oil, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 teaspoon each of kosher salt and ground black pepper. Whisk the ingredients together
Place the skirt steak in a resealable bag and pour in the marinade. Force all the air out of the bag and seal. Lay the bag flat in a sheet pan and marinate for a minimum of two hours (flipping occasionally) or overnight which is even better
Remove the skirt from the marinade and let it come to room temperature (reserve the liquid). Place the reserved liquid into a saucepan, bring to a boil, reduce to a simmer and allow to cook down for about 10-15 minutes
Preheat your grill to 375-400 F direct heat. For direct heat all burners are on. Lay the skirt steak down on an angle. Cook around 5-6 minutes. Flip and cook another 4-5 minutes. Remove and set aside. Allow the meat to rest for at least 10 minutes before serving. Brush with some of the cooked down marinade
Cut the skirt steak in half and cut against the grain into slices. Serve with the reserved juice
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
KitchenAid 3-Speed Hand Blender
© Simply Sundays 2017
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I just made it and we love it
Thank you!! We’re so glad to hear!
Nice and simple…..very much enjoyed.
So glad you liked it!