STEAK MARINADE VINEGAR RECIPES

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MARINATED SKIRT STEAK RECIPE - EPICURIOUS



Marinated Skirt Steak Recipe - Epicurious image

In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

Provided by David Walzog

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup balsamic vinegar
1/2 cup corn oil or other neutral oil such as grapeseed or canola
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
4 pounds skirt steak, cleaned of all exterior fat and connective tissue

Steps:

  • Put all ingredients except the steak in a blender and blend until smooth.
  • Pour the marinade over the skirt steak in a nonreactive pan.
  • Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
  • When ready to cook the steaks, prepare your grill for grilling.
  • Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
  • Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
  • When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

MARINATED SKIRT STEAK RECIPE - EPICURIOUS



Marinated Skirt Steak Recipe - Epicurious image

In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

Provided by David Walzog

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup balsamic vinegar
1/2 cup corn oil or other neutral oil such as grapeseed or canola
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon cayenne pepper
1 tablespoon chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
4 pounds skirt steak, cleaned of all exterior fat and connective tissue

Steps:

  • Put all ingredients except the steak in a blender and blend until smooth.
  • Pour the marinade over the skirt steak in a nonreactive pan.
  • Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
  • When ready to cook the steaks, prepare your grill for grilling.
  • Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
  • Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
  • When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

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Excellent steak marinade! I cut the recipe in half for a 1 lb. sirloin steak. Since the type of vinegar wasn't specified in the recipe I used red wine vinegar. I always used low sodium soy sauce and cut the amount of salt in half. I let this marinate all day.
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