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You don’t have to marinate a steak overnight to get great flavor—with this marinade, five minutes is all you need. The marinade is thicker than most, but that helps it cling to the meat. Serve the steak with smashed new potatoes and fresh-from-the-garden green beans.
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- 1 cup packed light or dark brown sugar
- 1/4 cup balsamic vinegar
- 2 Tbs. Worcestershire sauce
- 3 medium cloves garlic, coarsely chopped
- 2 Tbs. coarsely chopped fresh rosemary
- 1-1/2 lb. skirt steak, trimmed of excess surface fat
- Kosher salt and freshly ground black pepper
Nutritional Information
- Calories (kcal) : 320
- 脂肪卡路里（KCAL）：120
- 脂肪（g）：14
- Saturated Fat (g): 4.5
- Polyunsaturated Fat (g): 0.5
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 115
- Sodium (mg): 380
- 碳水化合物（G）：11
- Fiber (g): 0
- Protein (g): 38
Preparation
- Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 5 minutes and up to an hour.
- Prepare a high (500°F to 600°F) charcoal or gas grill fire. Take the steak out of the marinade and season both sides generously with salt and pepper. Cut into smaller pieces to make grilling more manageable, if you like.
- 烧烤，翻转一次，直到两侧形成烤架标记并煮熟到您的喜好，每侧约3分钟，中等稀有（135°F）。转移到切菜板上，静置5分钟。切成谷物并食用。
Tip
Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it. The fat adds flavor and bastes the meat as it melts away during cooking.
Reviews
Rate or Review
Reviews (7 reviews)
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Stardust4300|2016年6月7日Made it exactly from the recipe and it was so juicy,crusty and not to sweet at all for me. Flavorful would be an understatement, delicious!!
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Krispie|03/11/2016
Based on other reviews, I cut the brown sugar in the marinade doen to 1/4 cup and it was perfect! Super easy, slightly sweet with a nice crust, delicious!
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bikesncrafts|09/03/2015
I would give this 5 stars but the extraodinarily large amount of sugar precludes this. I dispensed with the sugar entirely from the marinade. Just before grilling, I mopped off the excess marinade and then sprinkled with approximately 3/4 teaspoon (not tablespoon) of regular sugar (brown sugar being too hard to sprinkle) in order to facilitate caramelizing. This was excellent.
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CCoyle|07/21/2015
Waste of a good cut of beef. Tasted like I poured sugar on steak which is essentially what the recipe called for.
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