Skirt Steak Marinade
A five-ingredient soy sauce, balsamic vinegar and garlic marinade for skirt steak, grilled or broiled and sliced thin against the grain.
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Ingredients
- 1 1/2 pounds skirt steak
- 1/2 cup soy sauce or tamari
- 1/4 cup balsamic vinegar
- 4 cloves garlic minced
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
- Place the skirt steak in a large zip-top bag. In a bowl, mix the soy sauce, balsamic vinegar, olive oil, minced garlic and kosher salt.
- Pour the marinade into the bag, seal it and move the steak around to coat all sides. Refrigerate for at least 1 hour.
- Heat a grill or set the oven broiler to high. If broiling, put a rack on a baking sheet.
- Transfer the steak to the hot grill or the rack under the broiler. Cook for about 4 to 5 minutes on the first side, until the edges char, then flip and cook for another 3 to 4 minutes, until browned. Check with a food thermometer: beef steak must reach at least 145°F before it comes off the heat.
- Rest the steak on a cutting board for 5 minutes. Cut the long steak into shorter sections with the grain, then turn each section and slice thinly against the grain.
Notes
The prep time includes 60 minutes of marinating and 5 minutes of resting. Marinate in the refrigerator. Discard marinade that held raw steak. Not all of the marinade is eaten, so the nutrition is an estimate on the high side for sodium.
Nutrition
Serving: 1servingCalories: 443kcalCarbohydrates: 5.1gProtein: 36.9gFat: 30.8gSodium: 2166mgFiber: 0.3gSugar: 2.4g
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