Balsamic Marinated Skirt Steak

from ButterYum

makes 4 servings

Ingredients

• • 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)

Directions

• 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.

Notes

• • If cooking on the stove top, remove steaks from pan and deglaze pan with 1/4 cup water and reserved marinade; boil until mixture reduces by half, then pour over sliced steaks and serve.

  • One pound of skirt steak will feed 2 people.