Description
This marinated skirt steak is so tasty, I make over and over and again. Ideally, the beef should marinate for 4-24 hours, but it’ll definitely work if you only have 30 minutes.
Ingredients
- 2 pounds Skirt Steak, Flap Steak, Or Hanger Steak
- 6 Tablespoons High Quality Balsamic Vinegar
- 4 Tablespoons Canola Oil
- 2 Tablespoons Wocestershire Sauce
- 1 whole Scallion/Green Onion
- 1 clove Garlic, Peeled
- ½ teaspoons Ground Black Pepper
- 1-½ teaspoon Kosher Salt
- 1-½ teaspoon McCormick “Hamburger” Seasoning (or Other Steak Seasoning)
Preparation
Note: Ideally, the beef should marinate for 4-24 hours, but it’ll definitely work if you only have 30 minutes.
Trim skirt steak of excess fat or silver skin. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces and place in a gallon-size zip top bag.
Make the marinade by processing the remaining ingredients in a blender or food processor. Reserve 2 tablespoons of the marinade to serve as a sauce. Pour remaining marinade over steaks in the 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) to medium-high heat. Cook steak for 2-4 minutes per side. Remove steak to a clean plate. Allow steak to rest for 5-10 minutes before slicing thinly across the grain. Toss with reserved marinade and serve.
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.
