This balsamic marinated skirt steak was actually one of the first things I started barbecuing consistently. It was another one of those recipes that my wife made when we first got married, pre-primal, and we still make it today because it’s just so good and still a totally primal meal. My wife learned to make this recipe a long time ago and I always asked her what the actual recipe was where she just responded that it’s some Martha Stewart recipe or something. So I did some hunting and found it was actually pretty much this recipe. Nevertheless we’ve been making it for a few years now and we have Martha to thank for the exact ratios. We do use quite a bit more Rosemary than she calls for in the recipe though and we use extra virgin olive oil from Costco and balsamic vinegar from Costco as well. We’ve tried it with different vinegars and the Costco one is our favorite. So just use whatever vinegar you love the most and one that you’re willing to use 1/2 cup of for the marinade.
Also, don’t let the fact that this time of year it’s pretty much dark by the time you get home from work deter you from wanting to use the BBQ. This skirt steak is so good that you’ll want to throw on a head lamp and head to the grill despite it being pitch black at 5:30pm now. Also it only takes about 6 minutes on the grill anyways, so you won’t be outside long.
It’s always good to use fresh herbs.
Get the marinade going for 30min-3hours.
Salt and peppered and ready for the grill.
Salt and pepper the other side while searing for 3min.
Flip and cook to desired doneness (3 min more for medium rare).
Pull it off the BBQ.
Slice it up and it’s ready to eat!
- 1.5lb skirt steak or flap meat
- 1/4c olive oil
- 1/2c balsamic vinegar
- 3 diced garlic cloves
- 2T chopped fresh rosemary
- Kosher Salt and pepper
- Marinate the meat with the olive oil, balsamic vinegar, garlic and rosemary for ideally 3 hours. Less time will result in less vinegar taste to the meat. If you’re pressed for time still marinate for at least 30min.
- Once marinating is done heat the BBQ on high. While the BBQ is warming, put the meat on a baking sheet flat and apply kosher salt and pepper liberally to one side. Once the BBQ is hot throw on the meat with the salted side down. While the meat is searing add more salt and pepper to the other side of the meat while on the grill. Allow the meat to sear on one side for about 3 minutes. Flip meat and cook for another 3 minutes. This will be about medium rare. Adjust time accordingly to your desired doneness.
