Marinated Grilled Skirt Steak

May 24, 2013
1 min read
Marinated Grilled Skirt Steak
Serves 4
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Ingredients
  1. 1/2 cup soy sauce
  2. 1/4 cup Worcestershire sauce
  3. 2 scallions, sliced thin
  4. 2 tablespoons plus 2 teaspoons sugar
  5. 4 garlic cloves, minced
  6. 1 tablespoon Dijon mustard
  7. 2 teaspoons balsamic vinegar
  8. Salt and pepper
  9. 1/4 cup vegetable oil
  10. 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed
Instructions
  1. 1. Combine soy sauce, Worcestershire, scallions, 2 tablespoons sugar, garlic, mustard, vinegar, and 1½ teaspoons pepper in bowl. Slowly whisk in oil until incorporated and sugar has dissolved. Pat steaks dry with paper towels and sprinkle all over with remaining 2 teaspoons sugar, ½ teaspoon salt, and ½ teaspoon pepper.
  2. 2A. For a charcoal grill:  Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  3. 2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  4. 3. Clean and oil cooking grate. Grill steaks (uncovered and directly over coals if using charcoal; covered if using gas) until well browned and meat registers 125 degrees for medium-rare, 2 to 4 minutes per side. Transfer steaks to 13 by 9-inch pan and poke all over with fork. Pour marinade over steaks, tent with aluminum foil, and let rest for 5 minutes. Transfer meat to carving board and slice thinly against grain. Pour marinade into serving vessel. Serve, passing marinade at table.
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