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
¼ 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.