Adapted from Martha Stewart’s Everyday Food Magazine (issue #43 – June 2007) This recipe is so simple and is already gluten free! The original recipe calls for skirt steak, however I had a little bit of a hard time finding that so I used flank steak the first time and the next time I made it I filleted a piece of tri-tip (a cut that is native to California) in thirds and used that. I also had the meat sit in the marinade over night. Again, another really simple recipe yet very tasty!! Its great for those busy nights, you are going to love it, I promise.
Balsamic Marinated Skirt Steak (see note above)
1/2 Cup balsamic vinegar
2 tablespoons light brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
coarse salt and ground pepper
1 1/2 pounds skirt steak
oil for grates
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade and turn to coat. Let marinate at room temperature at least 15 minutes (or over night in the refrigerator and then let sit out for 20 minutes or so before grilling).
- Heat grill to high; oil grates. Remove steak from marinade, allow excess to drip off. Grill steaks 2-4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil and let rest 5 minutes. Slice against the grain and serve.
- A nice side for this is mashed or bakes sweet potatoes.