Balsamic Marinated Skirt Steak
May 24, 2015
"From ButterYum. A sensational flank or skirt steak dinner. Doesn't include 4 - 24 hour marinating time."
- Serving Size: 1 (275.2 g)
- Calories 617.4
- Total Fat - 45.9 g
- Saturated Fat - 14.9 g
- Cholesterol - 176.9 mg
- Sodium - 1071.9 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.1 g
- Sugars - 0.9 g
- Protein - 45.3 g
- Calcium - 71.1 mg
- Iron - 3.9 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Trim skirt steak of excess fat or silver skin.
Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.
Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.
Pour remaining marinade over steaks in zip top bag; seal bag well and knead to make sure the marinade reaches all surfaces of the meat; chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.
Remove steaks from marinade and dry with paper towels.
Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.
Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.
Toss with reserved marinade and serve. Makes 4 servings.
Note: if cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve*
Tips & Variations
No special items needed.