1-1/2 lb. skirt steak, trimmed of excess surface fat
Kosher salt and freshly ground black pepper
Instructions
TIP-
Looking at a raw skirt steak, it’s easy to see
the lines of fat within the striations of meat.
Don’t try to remove it. The fat adds flavor and
bastes the meat as it melts away during
cooking.
Combine the sugar, vinegar, Worcestershire,
garlic, and rosemary in a baking dish or zip-
top bag large enough to hold the steak. Add the
steak and turn to coat. Let sit at room
temperature for at least 5 minutes and up to an
hour.
Prepare a high (500°F to 600°F) charcoal or gas
grill fire. Take the steak out of the marinade
and season both sides generously with salt and
pepper. Cut into smaller pieces to make
grilling more manageable, if you like.
Grill, flipping once, until grill marks form on
both sides and cooked to your liking, about 3
minutes per side for medium rare (135°F).
Transfer to a cutting board and let rest for 5
minutes. Slice against the grain and serve.
nutrition information (per serving)-
Calories (kcal)- 320; Fat (g)- fat g 14; Fat
Calories (kcal)- 120; Saturated Fat (g)- sat
fat g 4.5; Protein (g)- protein g 38;
Monounsaturated Fat (g)- 6; Carbohydrates (g)-
carbs g 11; Polyunsaturated Fat (g)- 0.5;
Sodium (mg)- sodium mg 380; Cholesterol (mg)-
cholesterol mg 115; Fiber (g)- fiber g 0;
Originally Submitted
9/20/2015
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