How to Make Balsamic Marinated Skirt Steak

Skirt steak is a cut of beef from the diaphragm muscle of a cow. It is marbled, boneless and has the potential to be tough after cooking. However, cooking skirt steak correctly and with a marinade can eliminate all of the toughness and leave you with a tender, juicy steak. One type of marinade that compliments the flavor and texture of skirt steak is balsamic marinade. The balsamic vinegar in the marinade is sweet and will caramelize onto the steak, helping keep it juicy and flavorful.

Things You'll Need

• Skirt steak
• 1/4 cup of balsamic vinegar per 1/2 pound of steak
• 2 garlic cloves
• 1 tsp. sea salt
• 1 tsp. ground pepper
• 1 tsp. olive oil
• 1 gas or charcoal grill

Instructions

Make the Marinade

1. Mix the balsamic marinade and put the skirt steak in it one day before cooking. Mince the two garlic cloves and mix in one tsp of olive oil. Place the minced garlic on a sheet tray and spread it out so the garlic is not in a pile.

2. Preheat the oven to 400 degrees Fahrenheit. Put the sheet tray into the oven and allow the garlic to cook until it turns brown. Remove it from the oven and let it cool.

3. Measure 1/4 of balsamic vinegar per 1/2 pound of skirt steak into a mixing bowl. Add the cool roasted garlic, 1 tsp. sea salt and 1 tsp. of ground pepper to the vinegar and mix thoroughly.

4. Place the skirt steak in the bowl and coat it with marinade. Cover the bowl and place in refrigeration until it is time to cook it.

Cook the Skirt Steak

1. Preheat a gas or charcoal grill on medium to medium high heat. Remove the skirt steak from the marinade and place it on the grill. Make sure none of the steak folds over or it will not cook thoroughly.

2. Pour a tablespoon full of marinade on top of every steak after placing them on the grill. Do not add more during the cooking process because the marinade contains particles of raw meat.

3. Allow the steak to cook for two to five minutes then flip it over and repeat. The marinade should develop a glaze consistency during the cooking process.

4. Use a meat thermometer to check the doneness of the steak. A rare steak should be around 125 degrees Fahrenheit, 135 degrees Fahrenheit for medium rare, 145 degrees Fahrenheit for medium, 150 degree Fahrenheit for medium well and anything above is well done.

Tips & Warnings

• If you do not like garlic, you can substitute garlic with minced onion.