While we still had some nice weather, I thought I would sift through the pile to find one more grilling recipe to try. This is what I came up with…Grilled Balsamic Skirt Steak. I absolutely adore balsamic vinegar and that’s what caught my eye with this recipe. I found this recipe over a year ago in a Cooking Light magazine (one of the very many cooking magazines that I subscribe to).
Grilled Balsamic Skirt Steak
Compliments of It’s a Keeper
Adapted from Cooking Light
1/4 cup balsamic vinegar
1 Tbsp Worcestershire sauce
2 tsp dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
1/2 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
Combine first 4 ingredients in a large Ziploc plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade. Heat a large grill pan over medium-high heat. 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.
Is it a Keeper?
Eh. It was OK. I don’t think I’ll ever make it again though. Like I’ve already mentioned, I love balsamic vinegar, however all I tasted was the tang of the vinegar. Not much of any of the other flavors came through. Maybe if I had used some Dijon mustard it would have helped some of the other flavors cling to the meat.
Overall, I was completely under-whelmed by this recipe. Does anyone have any suggestions for snazzing it up?
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