Balsamic Skirt Steak Recipes

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BALSAMIC MARINATED SKIRT STEAK



Balsamic Marinated Skirt Steak image

For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 7

1/2 cup balsamic vinegar
2 tablespoons light-brown sugar
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
Coarse salt and ground pepper
1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
Oil, for grates

Steps:

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  • Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.

BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES



Balsamic Skirt Steak with Polenta and Roasted Tomatoes image

This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 35m

Number Of Ingredients 9

2 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Steps:

  • Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
  • Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
  • Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
  • Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g

BALSAMIC MARINATED SKIRT STEAK



Balsamic Marinated Skirt Steak image

Make and share this Balsamic Marinated Skirt Steak recipe from Food.com.

Provided by LMillerRN

Categories     Steak

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup balsamic vinegar
1/4 cup olive oil
3 rosemary sprigs
3 garlic cloves, thinly sliced
1 1/2 lbs skirt steaks
coarse salt
pepper

Steps:

  • Combine balsamic vinegar, olive oil, rosemary, and garlic in 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 5-10 minutes. Slice thinly across the grain, serve.

Nutrition Facts : Calories 471.2, Fat 30.6, SaturatedFat 8, Cholesterol 100.3, Sodium 131.6, Carbohydrate 0.7, Fiber 0.1, Protein 45.7

GARLIC-BALSAMIC SKIRT STEAK



Garlic-Balsamic Skirt Steak image

I came up with this marinade from ingredients I already had in the house. Marinating meat is a great way to pack in a lot of flavor without adding too many additional calories. Be sure to cut skirt steak against the grain for tender slices. Since it's a fairly fatty cut, I served this with some simple roasted carrots to keep the meal light and summery.

Provided by Diet It Up

Categories     Steak

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs skirt steaks
2 garlic cloves, crushed
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
3 tablespoons low sodium soy sauce
1/2 tablespoon honey
1/4 teaspoon cayenne
2 tablespoons olive oil

Steps:

  • Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
  • Whisk in the olive oil.
  • Transfer marinade and steak to a ziplock bag.
  • Let the meat marinate in the fridge for at least one hour or up to overnight.
  • Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
  • Grill 3-4 minutes on each side for medium rare.
  • Let meat rest for at least 5 minutes before slicing across the grain.

Nutrition Facts : Calories 370.7, Fat 21, SaturatedFat 6, Cholesterol 83.6, Sodium 601.2, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 38.8

BALSAMIC MARINATED SKIRT STEAK



Balsamic Marinated Skirt Steak image

Make and share this Balsamic Marinated Skirt Steak recipe from Food.com.

Provided by Kerena

Categories     Steak

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

1/2 cup balsamic vinegar
2 tablespoons light brown sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1 teaspoon salt, coarse
1/2 teaspoon ground pepper
1 1/2 lbs skirt steaks, cut crosswise into 4 equal pieces

Steps:

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, salt and pepper.
  • Pierce meat all over with fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes or cover and refrigerate up to 1 day.
  • Heat grill to high, oil grates.
  • Remove steak from marinade, allowing excess to drip off.
  • Grill steaks 2-4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil and let rest 5 minutes.

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