Balsamic Grilled Skirt Steak
Yield
Serves 4
RECIPE Ingredients
- 1/3 cup balsamic vinegar
- 1/8 cup olive oil, plus more for grill
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 shallot, peeled and quartered
- 4 cloves garlic, smashed and roughly chopped
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 Angus beef outside skirt steak or grass-fed skirt steak (about 2.25lbs), well-cleaned and trimmed into 4 equal sized steaks
- Kosher salt and freshly ground black pepper
Price
$249.99
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Price
$69.99
- 100% grass-fed beef – no grains, ever
- Certified Humane beef
- Antibiotic and hormone-free – no growth promotants
- Sustainably raised on pristine pastures
- Fully traceable - to individual ranches, age, and breed of the cattle, quality of pasture, type of feed, animal handling and processing
- Ships in an uncooked state
- Product of Australia
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
This easy recipe is great for the grill or stovetop and with a simple marinade of balsamic vinegar, honey, and aromatics, our full-flavored skirt steak remains the star of the show.
RECIPE Preparation
- In a non-reactive bowl large enough to fit all four steaks, whisk together balsamic vinegar, olive oil, honey, and soy sauce; add shallot, garlic, rosemary, and thyme. Place the steaks in the marinade and turn to coat; cover and refrigerate for at least 1 hour, up to 3 hours.
- Remove steaks from the refrigerator about 30 minutes before you start to cook. Remove from the marinade, brushing away any pieces of garlic. Discard marinade. Pat steaks dry with paper towels and allow to come to room temperature. Season lightly with salt and pepper.
- If grilling, preheat an oiled grill over medium-high direct heat. If cooking on the stovetop, heat about a tablespoon of oil in a cast-iron or similar heavy skillet over medium-high heat.
- Sear steaks until a nice crust forms, about 3 minutes. Turn steaks over and cook until they reach desired temperature, about 2-3 more minutes for medium-rare. Rest steaks for 5-7 minutes before slicing against the grain and serving.
Recipe Tips: If cooking on the stovetop, use a screen to avoid hot oil spatter and cook in batches if necessary as to not overcrowd the pan - you want your steak sear, not steam. This marinade is also great on flank steak.
