Balsamic Grilled Skirt Steak
Photo: Aubrie Pick; Styling: Fanny Pan; Props: Kelly Allen
Los Angeles food blogger Gaby Dalkin created this vibrant, eminently doable steak for her second cookbook, What’s Gaby Cooking: Everyday California Food. Coupled with her favorite sauce and a quick salsa, it’s our new go-to dish when the grill is calling our name.
This recipe, and others like it, can be found in the article “40 Crowd-Pleasing Labor Day Recipes.”
How to Make It
1
In a large bowl, whisk together olive oil, vinegar, garlic, 3/4 tsp. salt, and 1/2 tsp. pepper. Add thyme and steak; turn to coat. Chill, covered, at least 4 hours and up to 12 hours. Let stand at room temperature during last hour.
2
Heat a grill to high (450° to 550°) and oil cooking grates, using a wad of oiled paper towels and long tongs. Lift steak from marinade, letting excess drip off, and season generously with salt and pepper. Grill, covered, turning often (watch for flare-ups), until lightly charred, 5 to 10 minutes for medium-rare.
3
Transfer meat to a cutting board and let rest 5 minutes. Very thinly slice across the grain and at a slant.
Ingredients
½ cup extra-virgin olive oil
⅓ cup balsamic vinegar
3 garlic cloves, finely chopped
¾ tsp kosher salt, plus more to taste
½ tsp freshly ground pepper, plus more to taste
4 sprigs thyme
1 skirt steak (2 lbs.), cut in half crosswise
Directions
1
In a large bowl, whisk together olive oil, vinegar, garlic, 3/4 tsp. salt, and 1/2 tsp. pepper. Add thyme and steak; turn to coat. Chill, covered, at least 4 hours and up to 12 hours. Let stand at room temperature during last hour.
2
Heat a grill to high (450° to 550°) and oil cooking grates, using a wad of oiled paper towels and long tongs. Lift steak from marinade, letting excess drip off, and season generously with salt and pepper. Grill, covered, turning often (watch for flare-ups), until lightly charred, 5 to 10 minutes for medium-rare.
3
Transfer meat to a cutting board and let rest 5 minutes. Very thinly slice across the grain and at a slant.
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