The weather is going to be beautiful this weekend and I can't wait to sink my teeth into this fantastic marinated skirt steak. This marinade is so tasty, my mouth is watering just thinking about it. Feel free to substitute flap steak or hanger steak if you like. My favorite way to eat these paper thin flavor bombs is on top of a tossed green salad, but they're great in tacos and fajitas, and I've even been known to snack on them cold right out of the fridge. Enjoy!
You can use skirt steak, flap steak, or hanger steak for this recipe. They're all fantastic.
To make the the marinade, you'll need worcestershire sauce, balsamic vinegar, canola oil, salt, pepper, a clove a garlic, a scallion, and McCormick Hamburger seasoning (magic stuff!).
Combine the marinade ingredients together in a small food processor.
Blitz, blitz, blitz. Reserve 2 tablespoons of the marinade and chill. This will be used as sauce later.
Put the trimmed steak in a large zip-top bag and pour in the remaining marinade. Close the bag and massage the marinade so all the meat gets coated.
Refrigerate the marinating meat for 4-24 hours, tossing every now and then if you think about it.
Grill for 2-4 minutes per side. Here's I cooked them on a griddle, but sometimes we cook them on the grill outside.
My mouth is watering!
Slice very thin across the grain.
Toss with pan drippings and/or the 2 tablespoons of reserved sauce. Enjoy!
Balsamic Marinated Skirt Steak
- 2 pounds skirt steak, flap steak, or hanger steak, trimmed and cut into 4-inch wide pieces
- 6 tablespoons balsamic vinegar
- 4 tablespoons canola oil
- 2 tablespoons worcestershire sauce
- 1 scallion
- 1 clove garlic
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons McCormick "Hamburger" Seasoning (or any steak seasoning, but trust me, the hamburger seasoning is the bomb)
- Trim skirt steak of excess fat or silver skin.
- Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces; place in a gallon-size zip top bag.
- Make marinade by processing the remaining ingredients in a blender or food processor; reserving 2 tablespoons of the marinade to serve as a sauce.
- Pour remaining marinade over steaks in zip top bag; seal bag well and knead to make sure the marinade reaches all surfaces of the meat; chill for 4 to 24 hours (tossing every few hours). Chill the reserved 2 tablespoons of marinade separately.
- Remove steaks from marinade and dry with paper towels.
- Preheat grill (or cast iron pan on the stove top); cook steaks for 2-4 minutes per side.
- Allow steaks to rest for 5-10 minutes before slicing thinly across the grain.
- Toss with reserved marinade and serve. Makes 4 servings.
Note: if cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.