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Grilled Flash-Marinated Skirt Steak

Photo: Jennifer Causey; Styling: Mindi Shapiro Levine

Active time 15 mins
Total time 45 mins
Yield

Serves 4 (serving size: about 3 oz.)

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 4 teaspoons honey
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 2 (8-oz.) skirt steaks
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 226
  • fat 11.8 g
  • satfat 3.8 g
  • monofat 5.4 g
  • polyfat 0.6 g
  • protein 26 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 78 mg
  • iron 2 mg
  • sodium 317 mg
  • calcium 9 mg
  • sugars 4 g
  • Est. Added Sugars 3 g

How to Make It

  1. Combine balsamic vinegar, soy sauce, honey, olive oil, and crushed garlic in a large ziplock plastic freezer bag. Add steaks; seal bag. Turn to coat; let stand at room temperature for 30 minutes. Remove steaks; discard marinade.

  2. Heat a grill pan over high; lightly coat with cooking spray. Add steaks; cook to desired degree of doneness, about 3 minutes per side. Transfer steaks to a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Sprinkle with salt and pepper.