Balsamic-Marinated Skirt Steak

The Washington Post, August 20, 2003

• • Cuisine: American
• • Course: Main Course
• • Features: Fast, Healthy, Kid-Friendly, Grilling

Summary:

A quick steak marinade? The rich, beefy flavor and texture of most steaks isn't easily penetrated. But a skirt steak makes a great sponge for marinades. In as little as 30 minutes, it readily soaks up pretty much anything you throw its way.

An oil and balsamic mixture imparts just a hint of sweetness. Or try oil and garlic for a more pungent flavor.

2 to 4

Ingredients:

• • 1 (about 1 pound) skirt steak
• • 2 to 3 tablespoons olive oil
• • 1 tablespoon balsamic vinegar (may substitute 6 cloves peeled, smashed garlic)
• • Pinch salt and freshly cracked black pepper

Directions:

In a large baking dish or a resealable plastic bag, combine the olive oil, vinegar and pepper to taste. Add the steak, turn to coat both sides and set aside at room temperature for 30 minutes.

Preheat the grill or grill pan.

Transfer the steak to the grill or pan, discarding the marinade. Cook, turning once, until the meat reaches the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board to rest for at least 5 minutes.

Thinly slice the steak across the grain. Serve hot, warm or cold.

Recipe Source:

Adapted from "Solo Suppers" by Joyce Goldstein (Chronicle, 2003).

233 calories, 14g fat, 4g saturated fat, 65mg cholesterol, 146mg sodium, 14g carbohydrates, n/a dietary fiber, n/a sugar, 24g protein.