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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came up with this marinade from ingredients I already had in the house. Marinating meat is a great way to pack in a lot of flavor without adding too many additional calories. Be sure to cut skirt steak against the grain for tender slices. Since it's a fairly fatty cut, I served this with some simple roasted carrots to keep the meal light and summery. Ingredients:
1 1/4 lbs skirt steaks |
2 garlic cloves, crushed |
1 tablespoon worcestershire sauce |
2 tablespoons balsamic vinegar |
3 tablespoons low sodium soy sauce |
1/2 tablespoon honey |
1/4 teaspoon cayenne |
2 tablespoons olive oil |
Directions:
1. Combine garlic, Worcestershire, balsamic, soy, honey and cayenne in a small bowl.
2. Whisk in the olive oil.
3. Transfer marinade and steak to a ziplock bag.
4. Let the meat marinate in the fridge for at least one hour or up to overnight.
5. Take the steak out of the fridge 30 minutes before cooking so it can come to room temperature.
6. Grill 3-4 minutes on each side for medium rare.
7. Let meat rest for at least 5 minutes before slicing across the grain.
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