Balsamic Marinated Skirt Steak

from ButterYum
makes 4 servings


  • 2 pounds skirt steak, flap steak, or hanger steak, trimmed and cut into 4-inch wide pieces 
  • 6 tablespoons balsamic vinegar
  • 4 tablespoons canola oil
  • 2 tablespoons worcestershire sauce
  • 1 scallion
  • 1 clove garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons McCormick "Hamburger" Seasoning (or any steak seasoning, but trust me, the hamburger seasoning is the bomb)


  1. Trim skirt steak of excess fat or silver skin. 
  2. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag. 
  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.
  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.  
  5. Remove steaks from marinade and dry with paper towels. 
  6. Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side. 
  7. Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.
  8. 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.