Not bad... but don't substitute dried rosemary for fresh rosemary sprigs (it's what I had... it's a "man thing"), and go easy on the A-1 (it's also a "man thing"), all that vinegar can get overpowering. And I would add more fresh garlic.
Rating: 5 stars
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.
Please include nutritiotional valuues. It helps those of us on special diests. I love that about your everyday magazine recipes. Thanks!
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.
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!