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ingredients 1 1/2-2 pound Skirt Steak ( or Flank; Hanger; Beef Heart) Salt and Pepper 1 cup Balsamic Vinegar 1/3 cup Brown Sugar 2 Garlic cloves (smashed) 2 sprigs of Rosemary 1 teaspoons Chili Flake Olive Oil
instructions Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge.
instructions Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil.
instructions Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.