FCSIP134.pdf

five-minute marinated skirt steak

You don’t have to marinate a steak overnight to get great flavor—

with this marinade, 5 minutes is all you need. The marinade is thicker

than most, but that helps it cling to the meat. Serve the steak with

smashed new potatoes and fresh-from-the-garden green beans.

Serves 4

1 cup packed light or

dark brown sugar

¼ cup balsamic vinegar

2 Tbs. Worcestershire sauce

3 medium cloves garlic,

coarsely chopped

2 Tbs. coarsely chopped

fresh rosemary

1½ lb. skirt steak, trimmed of

excess surface fat

Kosher salt and freshly

ground black pepper

Combine the sugar, vinegar, Worces-

tershire, garlic, and rosemary in a

baking dish or zip-top bag large

enough to hold the steak. Add the

steak and turn to coat. Let sit at room

temperature for at least 5 minutes

and up to an hour.

Prepare a high (500°F to 600°F)

charcoal or gas grill fire. Take the steak

out of the marinade and season both

sides generously with salt and pepper.

Cut into smaller pieces to make grilling

more manageable, if you like.

Grill, flipping once, until grill marks

form on both sides and cooked to

your liking, about 3 minutes per side

for medium rare (135°F). Transfer

to a cutting board and let rest for

5 minutes. Slice against the grain

and serve.

love

those

lines

Looking at a raw

skirt steak, you

can easily see

the lines of fat

within the stria-

tions of meat.

Don’t try to

remove it. The

fat adds flavor

and bastes the

meat as it melts

away during

cooking.

STEAKS & CHOPS

26 GRILLING 2019