18 hours ago
Friday, May 14, 2010
To christen my new Charbroil Infrared Grill, I decided to make skirt steak.
Skirt steak is a great choice for grilling. It is the cut of meat from the diaphragm and is long and flat. It does well with marinades, similar to flank or hanger steak, and is fairly inexpensive.
It is great in fajitas or on a salad.
I marinated the meat for 2 hours in a nice balsamic vinegar sugar marinade.
It was tender and had a nice caramelized exterior.
Balsamic Seared Skirt Steak: (marinade adapted from Cooking Light)
1 lb. skirt steak
1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 large clove garlic, minced
Add all ingredients and place in a ziploc bag (or glass dish) and coat meat, turning once or twice.
Marinate up to 1-2 hours in the fridge.
Unroll the skirt steak and cut the meat into 2 pieces.
Heat grill to high and sear for 3 minutes on each side.
You will have a nice crust.
It is important to let the meat rest at least 5 minutes before slicing.
Place meat on a platter and keep warm with a foil tent.
Slice skirt steak across the grain into thin slices.
For the salad:
kalamata olives, sliced
1/2 red onion, sliced thin
fresh mozzarella balls
roasted red peppers
Arrange salad ingredients in a large wooden bowl.
Drizzle with white balsamic vinegar and extra virgin olive oil.
Season with black pepper.
Toss salad lightly and lay steak slices on top!