Community Recipe
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Grilled Balsamic Skirt Steak Menu

Serves 4

Grilled Balsamic Skirt Steak

For an easy al fresco meal, head outdoors and fire up your grill to prepare this budget-friendly cut of steak. The balsalmic vinegar creates the base for a fast and easy marinade.

Photo by: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Ingredients

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
Cooking spray
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper

Preparation

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.

Cooking Light APRIL 2010

Sautéed baby spinach

Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.

Tomato-Vidalia-blue cheese salad

Combine 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2 1/2 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.