Balsamic Marinated Skirt Steak
Author 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
- In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine.
- Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs.
- Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally.
- 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.
- Place the oven rack to the upper most level. Heat the broiler to 500 degrees.
- 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.
- Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.