balsamic marinated skirt steak

There are a few things I love about grilling. First and foremost, there's no 'big pot' to clean from cooking your protein. Of course, in the steamy summertime, it's great to have all that heat happening outside the kitchen and not turning on the oven. 

Personally, I think it's a shame that so much of the grilling 'propaganda' is directed towards men. Only recently have I started to grill frequently, and that is in part due to the sense that 'men grill while they chest bump and crush brews'. So, if you are intimidated by the grill- I get it. But I promise you, it is worth the minimal effort because your meals will be delicious and there are far fewer dishes to be done. 

This steak is a less expensive cut that needs to be marinated and sliced properly to be tender. There's lots of connective tissue in a skirt steak that wants to break down before you eat it, or it won't be delicious, it will be like a leather shoe. So follow these tips and you'll be all set! 

Here's how it's done:

I was serving four people, so I bought six ounces per person (I knew we were also having that luscious pasta and I didn't want to overserve). Typically you would want to buy eight ounces per person.

First, mix up your marinade in a large container with a lid. Any restaurant professional will have a few Cambros around the house (see below) but a large tupperware would work equally well.

Cambros are very heavy duty plastic containers that come in a range of sizes, from very small to very large. They are stackable and have measuring amounts on the side; there are a few different heights with the same width, which allows the same size lid to fit them all. Great for storing large quantities of things, using for bread proofing, and anything else you would use a standard tupperware. You should be able to pick some up on the cheap from any restaurant supply company, but make sure you buy the lids, as they are sold separately.

Cambros are very heavy duty plastic containers that come in a range of sizes, from very small to very large. They are stackable and have measuring amounts on the side; there are a few different heights with the same width, which allows the same size lid to fit them all. Great for storing large quantities of things, using for bread proofing, and anything else you would use a standard tupperware. You should be able to pick some up on the cheap from any restaurant supply company, but make sure you buy the lids, as they are sold separately.

Let the steak marinate in the fridge for as long as possible, up to 24 hours before cooking. 45 minutes to an hour before cooking, remove it from the fridge and set it on the counter to come to room temperature.

Turn your grill on to high, let it get nice and hot and burn off anything from your last grill session, then turn it down to medium and brush the grates very lightly with oil before you put the steak on. Mine was about 1 1/4" thick and I cooked both sides for six minutes for medium rare.

Turn it ONE TIME. Don't fuss with it. After your twelve minutes are up, remove it from the grill and let it rest on a plate covered with aluminum foil for 15 minutes. Not five minutes. Not ten. 15. This allows the juices in the steak to cool and will keep it from drying out.

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Cut the meat on the bias- perpendicular to the grain.

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Serve! See, isn't that easy?

Recipe:

3 T olive oil

1/4 c + 2 T balsamic vinegar

3 T soy sauce

1/2 t dried thyme

4 cloves garlic, minced

1 t brown sugar

2 t dijon mustard

Skirt steak (up to 3# before doubling marinade)

Combine all ingredients but the skirt steak in your marinating container. Whisk until the brown sugar dissolves (a minute or two). Add the skirt steak, making sure that every side is soaking in marinade.

Chill for at least 3 hours and up to overnight, the longer the better. Remove from the fridge 45 minutes before cooking.

Heat the grill to medium. Cook the steak 6 minutes per side, turning once. Let rest, covered, for 15 minutes before cutting. Serve.