Ingredients
- 2 pounds beef skirt steak (flap steak, or hanger steak, trimmed and cut into 4-inch wide pieces)
- 6 tablespoons balsamic vinegar
- 4 tablespoons oil (canola oil)
- 2 tablespoons worcestershire sauce
- 1 scallion
- 1 clove garlic
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- McCormick "Hamburger" Seasoning (1 1/2 teaspoons, or any steak seasoning, but trust me, the hamburger seasoning is the bomb)
How to Make
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Step 1: Trim skirt steak of excess fat or silver skin.
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Step 2: Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.
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Step 3: Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.
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Step 4: 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.
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Step 5: Remove steaks from marinade and dry with paper towels.
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Step 6: Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.
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Step 7: Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.
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Step 8: Toss with reserved marinade and serve. Makes 4 servings.
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Step 9: 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*
We hope you enjoy this recipe!
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