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Tuesday, June 8, 2010

Grilled Balsamic Skirt Steak

See, we do eat something besides chicken (sometimes)!  This is one of our favorite cuts of meat - skirt steak.  We've had a hard time finding it lately.  Chicken Legs recently found some at Fresh Market, so we stocked up!  I got this recipe in my inbox from Cooking Light.  I have been saving it until we found some skirt steak.  We made a change to the original recipe and invert the amounts of balsamic and Worcestershire - we prefer the flavor of Worcestershire over balsamic.  It turned out great.  It was very flavorful and juicy!  We ate the whole thing - which was OK since it was a Cooking Light recipe (right?).




Grilled Balsamic Skirt Steak
(Printable Recipe)

1/4 cup Worcestershire sauce
1 tablespoon balsamic vinegar
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces

Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate in the refrigerator for at least one hour or overnight, turning once. Remove steak from bag; discard marinade.

Grill 3-5 minutes on each side. Remove from grill. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.


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10 comments:

  1. Boy that looks delicious! The marinade is perfect. I wish I could get The Cajun to eat any meat other than well done, so I never get to fix flank or skirt steak. I've managed to move him more over to a bit over medium but he will not go for the red at all.

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  2. That is a great looking piece of meat. I asked a supermarket butcher recently why they never had skirt steak and he said it mostly went to restaurants (I assume for fajitas) and Asia. If I ever find it I'll do like you and load up.

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  3. Do ya think it's harder to find because it's being used so much on Food TV now? That's what I think anyway - the reason its so much more popular.

    I do the same thing and stock up when I find a favorite ingredient. LOL...LaChoy Lite Soy Sauce is my crack cocaine. My hubby shakes his head everytime he unloads groceries and finds more bottles of it in the bags.

    He always asks the same thing "why do you buy so much?" Cause, I'm afraid it will be like everything I like - they will quit making it!

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  4. Your site is ADORABLE! thank you for commenting on Passthesushi.com! The pizza dough does need some jazzing up. Im going to work on it soon and post another.

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  5. Thanks for visiting my blog.
    The skirt steak looks great. I marinate my Flank steak very similar to yours. Lets visit again soon.
    Kirsten

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  6. I'm lucky, our Whole Foods seems to have a regular supply of skirt steak...at a handsome price. I even drove clear across Denver to a Mexican Market thinking I was real smart. I was going to buy a bunch and put it in the freezer. They didn't have skirt steak! Anyway, I love that cut of meat, even better than Flank. I see you found "My Kitchen In The Rockies".. now you'll have two of us to visit when you come to Denver. :-)

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  7. I have a hard time cooking anything other than fajita's when I have a skirt steak but this is a nice alternative!

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  8. LOL, I'm not crazy about beef but the family is and I do have to say that does look pretty good!
    ~ingrid

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  9. Love skirt steak ::sigh:: I remember when you could find it anywhere (in Texas) and then it got popular. This recipe sounds good and looks delicous, so I'll keep my eye out!

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  10. omg the beef looks a-m-a-z-i-n-g!! my boyfriend would die for those!

    ps: you have such a great blog!i will sure be trying some of ur recipes! :)

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