Balsamic Grilled Skirt Steak

Why this Grilled Skirt Steak is so Good

If I have to say so myself, 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.

How to Make Grilled Skirt Steak – Step by Step 

• 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.
• Add Steak: 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 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. 
• Heat Grill: Next, turn on grill or use a large grill pan to medium high heat. 

• Cook 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.
• Let Steak Rest: Then, 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. 

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What is the difference between Skirt Steak and Flank Steak?

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.

A few thinks to note about Skirt Steak:

• 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, it’s especially important to slice skirt steak thinly, against the grain.
• Let rest before cutting and serving.

How to Cut Skirt Steak

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, and of course you want to cut it against the grain.

But if you are unsure of how this is actually done here is a great video explanation for Cooking Light.

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Expert Tips for Making the Best Grilled Balsamic Skirt Steak

• 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.

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