Grill Skirt Steak with Balsamic vinaigrette is the perfect compliment to any dinner. It is wonderful for a summer night meal to enjoy outside on your deck or patio.
There is just something about steak on the grill that can not be duplicated. The aroma of the cooking steak on the warm summer breeze just makes for a food memory that you will not soon forget. This Grill Skirt Steak is a perfect, economical and delicious meal.
Summertime cooking is made for recipes like these.
MORE STEAK RECIPES YOU MIGHT LIKE
Extra Crispy Finger Steaks| Grilled Steak Kabobs | Steak Street Tacos
What We Love About This Skirt Steak on Grill Recipe
The marinade is what makes this grilled skirt steak so very tasty. The marinade is made with balsamic vinegar. Good balsamic vinegar is the key. So coveted in Italy it was often used as a dowry. It is said that you can actually see your reflection in good balsamic vinegar. Its called the mirror test.
- 45 Minute Meal: Perfect for any summer night.
- Easy Ingredients: All found in pantry. Only 6 ingredient.
- Family Friendly: There is something magical about cooking steak on the grill.
- Adaptable: Can adjust the ingredients to meet your needs.
Ingredient Notes for Skirt of Beef
- Balsamic Vinegar: A good quality works best.
- Worcestershire Sauce: It adds that deep, rich flavor.
- Skirt Steak: Trim and cut into 4 pieces.
- All Purpose Seasoning: the perfect blend of spices for this steak.
Equipment Needed for Skirt Steak on the Grill
How to Make Balsamic Grilled Skirt Steak
These are the basic steps for making grilling skirt steak. Please refer to the recipe card below for more detailed instructions.
STEP 1: MAKE MARINADE
First, combine the first 4 ingredients in a large Ziploc plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once.
STEP 2: SEASON
Next, add steak, then turn to coat; next, 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 all purpose blend. 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.
STEP 3: PREHEAT
Next, turn on grill or use a large grill pan to medium high heat.
STEP 4: COOK SKIRT STEAK
Finally, remove steak from bag; discard marinade. Then 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.
STEP 5: REST
Lastly, remove steak from pan; sprinkle grilled skirt steak with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Remember to cut steak diagonally across the grain into thin slices.
Prep and Storage Tips for Skirt Steak Grilled Recipe
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The steak can sit in the marinade for up to 24 hours in the refrigerator. It relaxes the muscle fibers.
HOW TO STORE THIS RECIPE
Store the steak in the refrigerator until ready to grill, store leftovers in the airtight container in the refrigerator.
HOW TO REHEAT THIS RECIPE
Warm on a cast iron skillet and use for fajitas, tacos or whatever you wish.
Frequently Asked Questions this Skirt Steak Recipe
Low sodium version of the sauces can be made for this recipe to make it healthier.
Skirt steak benefits from fast, hot cooking, and will be tough if overcooked. Make sure your grill is at the appropriate temperature. Since it’s a tougher cut of beef, it’s especially important to slice skirt steak thinly, sear to a nice medium-rare. Let rest before cutting and serving.
There is an art to cutting a grilled skirt steak so that it taste nice and tender. You want to make sure that you cut skirt steak nice and thin strips, and of course you want to cut it against the grain. Use a good sharp knife. But if you are unsure of how this is actually done here is a great video explanation for Cooking Light.
In this recipe I use Skirt steak which comes from the same region of the cow as flank steak but is a little bit thinner than a flank steak. Skirt steak comes from the plate, located below the rib toward the front of the cow, and flank steak comes from the flank, below the loin, towards the back of the cow.
Expert Tips for Making This Best Marinated Skirt Steak Recipe
- Grill: Gas grill, charcoal grill or grill pan on the stove brushed with a little extra-virgin olive oil, they all work well.
- Variation tip: Red wine vinegar can be used for this dish.
- Use Good Balsamic Vinegar: It really ups the flavor of the dish
- Serve with a Salad: Steak is great on top of a fresh green summer salad.
- Do Not Overcook : This Grilled Balsamic Steak can be tough if overcooked so use a meat thermometer to test the doneness.
- Fresh: Lime Juice and fresh parsley to finish.
What to Serve with Balsamic Grill Skirt Steak
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Grill Skirt Steak
Ingredients
- ¼ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoon dark brown sugar
- 1 garlic clove, minced
- 1 pound skirt steak, trimmed and cut into 4 pieces
- 1 teaspoon All Purpose Blend, divided
Instructions
- 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.
Expert Tips
- Grill: Gas grill, charcoal grill or grill pan on the stove brushed with a little extra-virgin olive oil, they all work well.
- Variation tip: Red wine vinegar can be used for this dish.
- Use Good Balsamic Vinegar: It really ups the flavor of the dish
- Serve with a Salad: This steak is great on top of a fresh green summer salad.
- Do Not Overcook : This Grilled Balsamic Steak can be tough if overcooked so use a meat thermometer to test the doneness.
- Fresh: Lime Juice and fresh parsley to finish.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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