Martha Stewart Balsamic Marinated Skirt Steak

Martha Stewart balsamic marinated skirt steak takes 40 minutes and a simple vinegar, brown sugar, garlic and rosemary marinade to make a tender, deeply browned grilled steak. It's an easy weeknight dinner for summer cookouts, Sunday dinner or date night, and it's a simple recipe that cooks fast on a hot grill.

Pierce the skirt steak all over with a fork before it goes into the marinade, because that lets the balsamic and garlic soak right into the meat. Skip it and the flavor stays on the surface while the inside tastes plain.

Martha keeps the marinade to just a handful of pantry staples, with light-brown sugar balancing the sharp balsamic so the steak caramelizes on the grill. She also suggests pairing it with a potato salad made with olive oil and Dijon mustard instead of mayo, which keeps the plate light.

Martha Stewart Balsamic Marinated Skirt Steak

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

390

kcal

Skirt steak soaks up a sweet and tangy balsamic marinade, then sears fast over high heat until browned outside and juicy in the middle. A short rest under foil keeps the slices tender.

Ingredients

• 1/2 cup balsamic vinegar
  

• 2 tablespoons light-brown sugar
  

• 2 garlic cloves, minced
  

• 1 teaspoon crushed dried rosemary
  

• Coarse salt and ground pepper
  

• 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
  

• Oil, for grates
  

Directions

• Mix the marinade: Combine 1/2 cup balsamic vinegar, 2 tablespoons light-brown sugar, 2 minced garlic cloves, 1 teaspoon crushed dried rosemary, 1 teaspoon coarse salt and 1/2 teaspoon pepper in a resealable bag. Use a shallow dish if you prefer, then stir or shake until the sugar starts to dissolve.
• Marinate the steak: Pierce the 1 1/2 pounds of skirt steak all over with a fork, then add it to the marinade and turn to coat. Let it sit at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
• Heat the grill: Heat your grill to high, then oil the grates so the steak won't stick. A hot, well-oiled grate is what gives you those dark grill marks.
• Grill the steak: Lift the steaks out of the marinade and let the excess drip off. Grill them 2 to 4 minutes per side for medium-rare, until browned and nicely marked.
• Rest and serve: Transfer the steaks to a plate and cover them loosely with aluminum foil. Let them rest 5 minutes so the juices settle before you slice.

Tools for this recipe

• OXO 12-inch locking tongs, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long should I marinate skirt steak in balsamic?

Martha's recipe calls for at least 15 minutes at room temperature, or up to 1 day covered in the refrigerator. I'd stay under 24 hours, since the vinegar can start to make the meat mushy if it sits much longer.

What can I use if I don't have skirt steak?

Flank steak is the closest swap because it's also thin and takes a fast marinade well. Grill it the same way over high heat, then slice it thinly against the grain.

Can I cook this without a grill?

A cast iron skillet or grill pan over high heat works well, and the cook time stays about the same at 2 to 4 minutes per side. Open a window or turn on the vent, because the sugar in the marinade can smoke.

How do I store leftover grilled steak?

Keep sliced leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet for a minute or two so they don't overcook and turn tough.

What is the most common mistake with skirt steak?

Overcooking it is the big one, since this thin cut goes from medium-rare to tough in just a couple of minutes. Pull it off at 2 to 4 minutes per side and let it rest before slicing against the grain.