This week’s 5 Ingredient Friday recipe is Grilled Balsamic Skirt Steak from Cooking Light, May 2010. I saw this recipe and thought it would be a wonderful “welcome to summer!” recipe since we just celebrated Memorial Day earlier in the week. I already had everything but the Skirt Steak on hand already so that’s always a plus.
- 1/4 cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces
- 1/2 teaspoon kosher salt, divided (freebie)
- 1/4 teaspoon freshly ground black pepper(freebie)
1. Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
I was very happy with how this came out. I let it marinate for about an hour in the fridge, and then I took it out of the fridge and let it rest on the counter for about 15 minutes. I have a grill pan, but I used my Le Creuset instead. I cooked it on each side from about 3 minutes, and then I let it finish off in the oven for about 15 minutes. We like our meat well done – no pink over here! I let it rest for about 5 minutes before serving and we each sliced our own pieces. I thought it was very flavorful and oh so tender. It literally melted in your mouth. Mr. Curly Fry thought that it had a very strong flavor, but his taste buds are just very sensitive. I would highly recommend this recipe, as well as adding in your own changes to create new, bold flavors. This is definitely a keeper.