Skirt Steak Grilled Marinated CC

By mariannefeldman

http://www.cookscountry.com/recipes/7037-grilled-marinated-skirt-steak?j=17196&e=[e-mail]&l=26_HTML&u=5792350&mid=7211371&jb=447&sk=7119DC26D9F7A6C90701F8DB6169E8A5&extcode=LN16F1QAA&sourcekey=CL16061AA&cds_response_key=&cds_tracking_code=&tag=atkntk-20&atc=ntkA&Survey_id=

The loose grain of skirt steak makes it an ideal candidate for a flavorful marinade, but wet meat simply steams on the grill. To achieve a charred crust, we season our steak with salt, pepper, and sugar before searing and don’t marinate until after it comes off the grill. Poking the grilled steaks with a fork lets the bold, savory flavors penetrate into the meat, and since the marinade never touches raw meat, we also serve it as a sauce on the side

Ingredients

• SERVES 4 TO 6
• Keep the marinade at room temperature or it will cool down the steaks.
• INGREDIENTS
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 scallions, sliced thin
• 2 tablespoons plus 2 teaspoons sugar
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons balsamic vinegar
• Salt and pepper
• 1/4 cup vegetable oil
• 2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed

Preparation

Step 1

SERVES 4 TO 6

Keep the marinade at room temperature or it will cool down the steaks.

INGREDIENTS

1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 scallions, sliced thin
2 tablespoons plus 2 teaspoons sugar
4 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons balsamic vinegar
Salt and pepper
1/4 cup vegetable oil
2 (12-ounce) skirt steaks, cut crosswise into 4-inch pieces and trimmed