Balsamic Marinated Skirt Steak

April 28, 2010

Believe me, I love me some good fajitas. But you know, I live in San Diego and Mexican food is everywhere. Really good Mexican food. Everywhere. So when I saw some really great skirt steak at the market this week, I thought of taking the fajita steak staple and turn it into something a little different, something say, Italian.

Well, wouldn’t you know it I made a nice tangy balsamic marinade and then turned my attention to the side dish options. I roasted up some bell peppers, sauteed some onions and before I knew it, I was one tortilla away from, you guessed it, fajitas.

Thank God we were out of tortillas. How embarrassing!

Back to the steak (I’m eating it as I’m writing this, by the way, so I can tell you it’s delicious and you should make it tonight). The marinade was a simple mix of balsamic, olive oil, salt, pepper, garlic, some dried herbs (thyme, oregano, and fennel seed and yes you could use fresh herbs here, too), red pepper flakes, and fresh parsley. Poured over the steak and marinaded for an hour the steak was incredibly flavorful and sweet.

So skirt steak isn’t just for fajitas anymore! They’re also for, well, okay Italian fajitas.

Balsamic Marinated Skirt Steak

1/2 c. olive oil
1/3 c. balsamic vinegar
1 t. dijon or yellow mustard
1 T. kosher salt
1 t. ground black pepper
3 cloves garlic, roughly chopped
2 t. each oregano, thyme, fennel seed
1 t. dried crushed red pepper flakes
1 small handful fresh parsley leaves, chopped
1 lb. – 1.5 lbs. skirt steak, cut into 4-6″ pieces (any more than this and you’ll probably need to increase quantity of the marinade)

  • Sprinkle steak pieces with a small amount of kosher salt on both sides, set aside for 10 minutes or up to a day.
  • Meanwhile, in a small bowl, mix all ingredients (except the steak) together until they form a smooth sauce. Pour into a quart-sized zip log bag. Add steak and marinate for 1-2 hours. I wouldn’t go for too long here because a) the steaks are thin and b) it will get pretty salty after too much longer. Honestly a short marinade time here will be fine.
  • Heat a small amount of olive oil in a heavy skillet over medium high heat. When hot, sear each steak for 60 seconds on each side until brown.
  • Remove steaks from heat and immediately wrap in foil for 10 minutes.
  • Cut steaks across the grain and serve as you please.


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