My mouth literally waters just thinking about this skirt steak! It’s just *that* good!
- 1/4 cup balsamic vinegar (another vinegar will NOT work – sry!)
- 1 TB brown sugar (light or dark – whatever you have)
- 1 TB Worcestershire sauce
- 1 tsp minced garlic, heaping
- flank steak or skirt steak
Trim any large or ‘hard’ bits of fat off the meat. You don’t have to remove it all perfectly. Just run your hand over the meat and get rid of any hard bits and larger pieces.
Mix all ingredients well in a ziploc, add steak, and let sit in fridge for several hours. Make sure the meat is well covered with the marinade. Feel free to rotate it in the bag in a hour or two, if necessary.
This type of steak is best grilled quickly over high heat. If you are using a BBQ, cook it a max of 3-4 minutes each side. I know it doesn’t seem long enough, but it is!
Let it rest for 10 minutes after cooking.
How to cut a flank or skirt steak: You need to cut across the grain. If you cut a flank steak with the grain (the short side), it will be chewy. Instead, cut the steak in half and rotate it so it is vertical on the cutting board. Cut long, thin strips off the long side. Repeat with the other half. It will be melt-in-your-mouth soft. Yum-o!