Ingredients Jump to Instructions ↓

  1. 2 16-oz skirt steaks

  2. 2 tbsp balsamic vinegar

  3. 2 tbsp cider vinegar

  4. 2 tbsp corn oil

  5. 1/2 cup ketchup

Instructions Jump to Ingredients ↑

  1. Photo credit: Marcus Nilsson Combine balsamic vinegar, cider vinegar, corn oil, and ketchup in a bowl. Add skirt steaks and marinate for two hours. Remove steaks, blot excess marinade with a paper towel, and rub both sides with barbecue spice rub. Preheat oven to 375 degrees. Heat 12-inch cast-iron skillet over moderately high heat until just smoking. Generously film bottom with corn oil to prevent spices from burning. Cut steaks in half so they fit in the pan. Working two pieces at a time, sear steaks for three minutes on each side, transferring to sheet pan when each batch is done. Place pan in oven and cook until internal temperature is 115 to 125, approximately six minutes. Remove from oven and let rest three or four minutes before slicing. Serve topped with charred onions and jalapeños (see below). How to Make Charred Onions and Jalapeños Ingredients


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