• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinegar

  2. 2 tablespoons light-brown sugar

  3. 2 garlic cloves, minced

  4. 1 teaspoon crushed dried rosemary

  5. Coarse salt and ground pepper

  6. 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces

  7. Oil, for grates

Instructions Jump to Ingredients ↑

  1. « » In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse 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 cover and refrigerate up to 1 day.

  2. Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.


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