Balsamic Marinated Skirt Steak

Balsamic Marinated Skirt Steak

  • Servings: servings 4-6
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blog iAuthor note: When cooking steak, consider the thickness of the cut for cooking time. For a thicker cut of meat, increase the cooking time. For a thinner cut of meat, reduce the cooking time. This recipe pairs well with Arugula Orange Manchego Salad (click here for recipe).

3/4 cup balsamic vinegar

1 tablespoon Dijon mustard

4 garlic cloves, rough chopped

2 teaspoons koshers salt

1 tablespoon lemon juice

1 teaspoon red pepper flakes

1/4 cup extra-virgin olive oil

2 branches of rosemary

2-3 pounds skirt steak

  1. In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine.
  2. Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs.
  3. Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally.
  4. Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon.
  5. Place the oven rack to the upper most level. Heat the broiler to 500 degrees.
  6. Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes.
  7. Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.

One thought on “Balsamic Marinated Skirt Steak

  1. Pingback: A Pleasant Little Menu | Dinner for 1 | a pleasant little kitchen

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