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Balsamic Marinated Skirt Steak

  • servings: 4
Photography: RICHARD GERHARD JUNG

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 rosemary sprigs
  • 3 cloves garlic, thinly sliced
  • 1 1/2 pounds skirt steak
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Combine balsamic vinegar, olive oil, rosemary, and garlic in a glass or plastic dish, and stir to combine. Add skirt steak, and coat well with marinade. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.

  2. Step 2

    Preheat broiler or grill. Remove steak from marinade, and transfer to a rimmed baking sheet. Season meat generously with salt and pepper on both sides. Place under broiler or on grill, and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.

  3. Step 3

    Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.

Source
Martha Stewart Living, May 2001

Reviews (4)

  • 9 Aug, 2013

    Made the marinade the day before and marinated the steak (about 1 1/2 pounds) for 24 hours in the fridge. Fried the steak for 4 1/2 minutes each side and let it rest for about 10 mins, served with new potatoes, courgette and mushroom. It was absolutely gorgeous. My first skirt steak (in 49 years), will definitely be buying again and using this recipe.

  • 28 Feb, 2011

    Please include nutritiotional valuues. It helps those of us on special diests. I love that about your everyday magazine recipes. Thanks!

  • 24 Jul, 2008

    This recipe is fantastic - really easy and fast. The steak turned out juicy - I cooked mine a min longer on each side than suggested because uncooked meat scares me a bit and it still turned out wonderful (my husband kept commenting on how great it was throughout our dinner). It was also delicious with the recomended bean cucumber olive salad. I will definitely make this again.

  • 29 Jun, 2008

    I made this steak for a casual dinner... it was fantastic! The marinade was super flavorful and the cooking times were right on for a tender, juicy skirt steak. I was already asked to make it again!