In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.
Recipe information
Yield
Makes 8 servings
Ingredients
3
1
1
2
2
1
1
1
1
4
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Preparation
Step 1
Put all ingredients except the steak in a blender and blend until smooth.
Step 2
Pour the marinade over the skirt steak in a nonreactive pan.
Break Point
Step 3
Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
Step 4
When ready to cook the steaks, prepare your grill for grilling.
Step 5
Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
Step 6
Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
Step 7
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.