BALSAMIC MARINATED SKIRT STEAK
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
BALSAMIC MARINATED SKIRT STEAK
Make and share this Balsamic Marinated Skirt Steak recipe from Food.com.
Provided by LMillerRN
Categories Steak
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
- Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill.
- Remove steak from marinade and transfer to a rimmed baking sheet.
- Season meat generously with salt and pepper on both sides.
- Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.
Nutrition Facts : Calories 471.2, Fat 30.6, SaturatedFat 8, Cholesterol 100.3, Sodium 131.6, Carbohydrate 0.7, Fiber 0.1, Protein 45.7
SIMPLE BALSAMIC MARINATED SKIRT STEAK
Skirt steak marinated in balsamic vinegar with rosemary, garlic, and olive oil is broiled, then served with a refreshing Cucumber, String Bean, and Olive Salad and a crisp Grated Potato Pancake.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.
GARLIC-BALSAMIC SKIRT STEAK
I came up with this marinade from ingredients I already had in the house. Marinating meat is a great way to pack in a lot of flavor without adding too many additional calories. Be sure to cut skirt steak against the grain for tender slices. Since it's a fairly fatty cut, I served this with some simple roasted carrots to keep the meal light and summery.
Provided by Diet It Up
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
- Whisk in the olive oil.
- Transfer marinade and steak to a ziplock bag.
- Let the meat marinate in the fridge for at least one hour or up to overnight.
- Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
- Grill 3-4 minutes on each side for medium rare.
- Let meat rest for at least 5 minutes before slicing across the grain.
Nutrition Facts : Calories 370.7, Fat 21, SaturatedFat 6, Cholesterol 83.6, Sodium 601.2, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 38.8
BALSAMIC MARINATED STEAK
A 30-minute marinade in balsamic vinaigrette dressing is all it takes to get a jump start on this easy and delicious beef skirt steak dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over steak in shallow glass dish. Refrigerate 30 min. to marinate. Remove steak from marinade; discard marinade.
- Heat grill to medium heat. Grill steak 4 to 5 min. on each side or until medium doneness. Remove from grill; cover loosely with foil. Let stand 5 min.
- Meanwhile, heat remaining dressing in large skillet on medium-high heat. Add onions, garlic and pepper; cook and stir 5 min. or until onions are tender. Cut steak across the grain into thin slices. Serve with onion mixture.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 5 g, Protein 23 g
GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK
Flank steak is a perfect grilling meat. It's marbleized with fat that melts while grilling and fills the meat with the flavor of natural juices. If you have a lot of marinade leftover from this recipe, save it in your refrigerator and use it to marinate other grilled meats or chicken; it will last up to one week.
Provided by DENMOZZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
- Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
- Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 8 g, Cholesterol 37.9 mg, Fat 20.5 g, Fiber 0.8 g, Protein 22 g, SaturatedFat 4.7 g, Sodium 1622.2 mg, Sugar 3.7 g
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