This was a quick and easy marinated steak recipe. While the steak was marinating, I decided to make a side salad with what I had left in the vegetable drawer in my refrigerator – cucumber, sugar snap peas, red bell peppers, onion and cilantro. I added some black sesame seeds and dressed it up with some teriyaki sauce, sesame oil, soy sauce, seasoned rice vinegar, salt and pepper. I also made some plain couscous to go alongside. The steak was tender and flavorful, and I drizzled the juices that collected while it was resting over the top after I sliced it.
Grilled Balsamic Skirt Steak
Cooking Light May 2010
For an easy al fresco meal, head outdoors and fire up your grill to prepare this budget-friendly cut of meat.
Total: 40 minutes
Yield: 4 servings (serving size: 3 ounces)
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
Cut the steak into smaller pieces so all of it will fit in the grill pan at once.
Fat: 10.3g (sat 4g,mono 5.2g,poly 0.4g)
MacGourmet Rating: 4 Stars