This Balsamic Marinated Skirt Steak is a tender and juicy recipe, which is made with sweet balsamic vinegar and aromatic rosemary. It’s the perfect quick weeknight dinner, ready in under 30 minutes.
Balsamic Marinated Skirt Steak Ingredients
A simple, powerful combination for a deeply flavorful steak.
- 1 ½ pounds skirt steak, cut crosswise into 4 equal pieces
- ½ cup balsamic vinegar
- 2 tablespoons light-brown sugar
- 2 garlic cloves, minced
- 1 teaspoon crushed dried rosemary
- Coarse salt and freshly ground pepper
- Oil, for grates
How To Make Balsamic Marinated Skirt Steak
A step-by-step guide to this quick and impressive grilled steak.
- Make the Marinade: In a resealable plastic bag or a shallow dish, combine the balsamic vinegar, brown sugar, minced garlic, dried rosemary, 1 teaspoon of coarse salt, and 1/2 teaspoon of pepper.
- Marinate the Steak: Pierce the steak all over with a fork. Add the steak to the marinade and turn to coat it completely. Let it marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 1 day.
- Grill the Steak: Preheat your grill to high heat. Lightly oil the grates. Remove the steaks from the marinade, allowing the excess to drip off. Grill the steaks for 2 to 4 minutes per side for a perfect medium-rare.
- Rest and Serve: Transfer the grilled steak to a plate, cover it loosely with aluminum foil, and let it rest for 5-10 minutes before slicing against the grain and serving.
Recipe Tips
For the most tender, juicy, and flavorful skirt steak.
- How to get the most tender skirt steak? The two most important steps are not overcooking it and slicing it correctly. Skirt steak has a very pronounced grain (muscle fibers) and it MUST be sliced against that grain. This shortens the fibers and makes the meat incredibly tender to chew.
- Can I marinate the steak for longer? Yes! While 15 minutes is enough to add some flavor, marinating for a few hours or even overnight (up to 1 day) will allow the balsamic and garlic to penetrate the meat more deeply, resulting in a more tender and flavorful steak.
- What if I don’t have an outdoor grill? You can easily cook this indoors using a heavy cast-iron skillet or a grill pan. Heat the pan over high heat until it’s very hot, add a little oil, and sear the steak for 2-4 minutes per side.
- How do I know when the steak is done? Skirt steak cooks very quickly. For a 1/2-inch thick piece, 2-4 minutes per side on a hot grill is perfect for medium-rare. The most accurate method is to use a meat thermometer; aim for an internal temperature of 130-135°F for medium-rare.
What To Serve With Balsamic Marinated Skirt Steak
Classic sides to complete this delicious meal.
This versatile and flavorful steak pairs wonderfully with a variety of side dishes:
- Crispy roasted potatoes or a simple baked potato
- Grilled asparagus, bell peppers, or corn on the cob
- A simple arugula salad with Parmesan cheese
- Chimichurri sauce for an extra herby kick
How To Store Balsamic Marinated Skirt Steak
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- How to Use Leftovers: Leftover skirt steak is fantastic! Use it for steak tacos, fajitas, a steak and cheese sandwich, or slice it cold over a fresh green salad.
Balsamic Marinated Skirt Steak Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 10 g
- Protein: 35 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Look closely at your cooked piece of skirt steak. You will see visible lines of muscle fibers running in one direction—this is the “grain.” To slice “against the grain,” you simply need to cut your slices perpendicular (at a 90-degree angle) across those lines. This makes the meat much more tender.
Yes. If you can’t find skirt steak, flank steak is an excellent substitute that requires the same marinating and cooking method. Hanger steak would also be a great choice.
Absolutely. If using fresh rosemary, use about 1 tablespoon of finely chopped fresh leaves instead of the 1 teaspoon of dried.
Try More Recipes:
- Grilled Skirt Steak Salad Recipe
- Steak-and-Egg Tacos Recipe
- Broiled Beef and Broccoli Stir-Fry with Water Chestnuts Recipe
Balsamic Marinated Skirt Steak Recipe
Description
An incredibly easy and flavorful recipe for tender, juicy grilled skirt steak featuring a quick and powerful balsamic, garlic, and rosemary marinade.
Ingredients
Instructions
- In a resealable bag or dish, combine the balsamic vinegar, brown sugar, garlic, rosemary, salt, and pepper to make the marinade.
- Pierce the steak with a fork, add it to the marinade, and let it stand for at least 15 minutes (or refrigerate for up to 1 day).
- Preheat a grill to high heat and oil the grates.
- Remove the steak from the marinade and grill for 2 to 4 minutes per side for medium-rare.
- Let the steak rest on a plate, loosely covered with foil, for 5-10 minutes.
- Slice the rested steak thinly against the grain and serve immediately.
Notes
- Slicing the skirt steak against the grain is the most important step for ensuring it is tender.
- Letting the steak marinate for at least a few hours will result in a much more flavorful and tender result.
- A very hot grill is key to getting a great sear on the outside while keeping the inside juicy.
- Don’t skip the resting step! It’s crucial for keeping the steak juicy.