1 pound skirt steak, trimmed and cut into 4 pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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.
(for those who are looking for the rest of the dinner, pg 108 of May 2010 issue or online at http://www.myrecipes.com/menu/grilled-balsamic-skirt-steak-menu). WE subbed NY strip for the skirt steak because it was on sale, otherwise followed directions and cooked to medium-rare. Great flavor from the marinade. Served with a small salad, CL's creamed cauliflower and some pan-roasted tomatoes.
I found this recipe one day when I had no idea what to cook for dinner. I then typed "What's for dinner tonight" into Google and voila. This steak/tomato/spinach combination with the addition of rosemary roasted red potatoes has become a staple for my boyfriend and I. Great meal and so easy to cook! He prepares the steak and potatoes - my job is spinach and tomato salad. Perfect :-)
OH! For those of you asking where you get the recipes for the side dishes they are right here:
Really a phenomenal recipe, especially when paired with the tomato/blue cheese side. Don't know why they don't also have a link to the sides... I did some digging and here it is - definitely AS GOOD as the main course itself! Don't miss it:
Tomato-Vidalia-Blue Cheese Salad: Combine 1 tablespoon extra-virgin olive oil, 1¼ teaspoons white wine vinegar, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. Toss with 2½ cups halved grape tomatoes and ⅓ cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.
We make this every couple of weeks. It's great! Easy and quick to make, my kids LOVE it (we refer to it as my sons "favorite beef"), and even better, it is so nice I have served it to company. We grill it in the summer and use the grill pan in winter. Perfect, versatile, and delicious. The only thing I do differently is that I marinade the skirt steak for a day to make the flavors more bold.
I liked the flavors of the marinade, but it didn't impart quite enough flavor to the steak. Next time I will reserve the marinade and baste it on when the steak is almost finished cooking. The tomato salad is a great counterpoint to the flavors of the steak, but I wished I had added some fresh herbs to add another dimension to the flavors.
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