Do you have a favorite recipe from childhood?
Something your parents used to make that you just LOVED?
Well, this recipe is a riff on a family classic.
My dad loves to grill, and steak and veggies skewers were a staple. He would throw some cubes of steak in a marinade, parboil red potatoes & drench them in some more marinade, and thread both of those things onto skewers with some bell pepper and mushrooms. A few minutes on the grill, and dinner was served. YUM!!
I was completely and totally obsessed with the marinade.
He used a mixture of balsamic, soy sauce, worcestershire, dijon, and herbs…. and OMG. It’s seriously so good.
The acid from the balsamic tenderizes the meat, and turns into this delicious sweet caramelized crust on the grill. The soy sauce and worcestershire sauce pump up the salty-savory, and each bite is PACKED with flavor. Seriously, my mouth is watering just thinking about it.
I thought this marinade was awesome on steak skewers, but it’s even BETTER on skirt steak.
Since skirt steak is long, flat, and thin, it has a huge surface area to volume ratio. That means more surface to soak up the delicious marinade, and only a thin layer of meat for it to permeate.
Skirt steak also grills up really nicely. Its uneven surface picks up a nice char, and you get tons of little crispy bits (aka flavor!). My favorite are the end pieces 😉
Since this cut of meat is so thin, it takes just a few minutes on each side, plus a quick resting period, to get delicious, tender, juicy bites of steak. Perfect served as is or wrapped up in fajitas or tacos. Enjoy!
- 2 lbs skirt steak, trimmed of excess fat, cartilage, or silver skin
- 1/4 cup olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped parsley
- Generous sprinkle of ground black pepper
Place the skirt steak in a large ziplock bag. Add the olive oil, balsamic, soy sauce, worcestershire sauce, mustard, parsley, and pepper to the bag. Shake the bag & move the steak around with your hands to cover all sides with the marinade. Put the bag in the fridge to marinate overnight.
When you’re ready to make dinner, light a grill or turn the broiler section of your oven on high. When the grill or broiler is hot, place the steak the grill or put the steak on a broiler pan and put under the broiler. Cover the grill / close the broiler & cook for about 5 minutes, or until the side closest to the flames has a nice char on the edges (don’t skimp on this- the caramelized balsamic adds a lot of flavor!). Flip the steak and cook for another 3 minutes or so, until the steak is nicely browned again.
Remove from the broiler or grill and let rest on the cutting board for 5 minutes. Cut the long strip of steak into thirds or fourths, cutting with the grain, to create sections that are as long as you want your steak strips to be. Then, turn each piece of steak and slice into strips, cutting against the grain (this helps make the slices tender, instead of chewy).
Mound the steak slices onto a serving platter & serve. This goes great with baked or roasted potatoes, and an easy veggie, like sauteed swiss chard or butter lettuce salad.