Prep 2 hrs
Cook 20 mins
Simple from Martha Stewart.
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup olive oil
- 3 rosemary sprigs
- 3 garlic cloves, thinly sliced
- 1 1⁄2 lbs skirt steaks
- coarse salt
- Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
- Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill.
- Remove steak from marinade and transfer to a rimmed baking sheet.
- Season meat generously with salt and pepper on both sides.
- Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.
This was just ok. Flavor was rather blah and never really soaked into the meat. It really just tasted like beef.
Very good!! I used a couple flap steaks and let them marinate overnight in the fridge. Really tender & delicious. One suggestion cooks: dry off the excess marinade before placing steak in skillet. Thanks much, LMillerRN!! :)
We love eating skirt steak with this type of marinate. I make a recipe very similar to this one, the only difference is that I usually mix red wine vinegar (or old red wine)with balsamic vinegar. I don't care for rosemary in it - it's optional in my house. I use minced garlic sometimes - that little jar already minced you can find in the produce area. Skirt steak and flank steak are best if marinated. They absorve the flavor from all the stuff marinating with it. Just delicious!!!