Photography: RICHARD GERHARD JUNG
Source: Martha Stewart Living, May 2001
- 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
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.
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.
Transfer to a cutting board to rest for 5 to 10 minutes. Slice thinly across the grain, and serve.