Combine vinegar, sugar, rosemary and 1 1/2 tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice.
Preheat a gas grill to high for 20 minutes. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard marinade. Grill steak for 4 to 6 minutes, turn over, and continue to grill until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill in batches on a lightly oiled ridged grill pan over medium-high heat on stove.)
Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes before slicing and serving.
This is a great quick preparation for skirt steak or flank steak. Don't be afraid to char it and then slice it thin to serve. Instead of discarding the marinade or reducing the amount, bring it to a boil on the stovetop while you grill the steak and reduce it by half for an amazing glaze.
made this with skirt steak - delicious quick and easy. Cut the balsamic in half, that was plenty. cooking on high heat may be too high. careful not to burn the outside. my grill is super-hot so had to lower the flame.
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