Grilled Balsamic Skirt Steak

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

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.

Yield: 4 servings (serving size: 3 ounces)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 10.3g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 22.3g
  • Carbohydrate: 3.1g
  • Fiber: 0.0g
  • Cholesterol: 51mg
  • Iron: 2.6mg
  • Sodium: 323mg
  • Calcium: 16mg

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. 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. 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.
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