Spicy Balsamic Marinade For Skirt Steak
- 2 pounds Certified Piedmontese skirt steak
- 3/4 cup balsamic vinegar
- 1/4 cup canola oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves
- 1 tablespoon cayenne pepper
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
In a small bowl, stir the marinade ingredients together.
Place the skirt steak in a shallow dish or sealable bag. Pour the marinade over the steak and turn it over or shake the bag to evenly coat the meat. Place in the refrigerator to marinate for at least 3 hours or overnight.
Remove the steak from the refrigerator and let it come to room temperature.
Preheat grill to hot—between 400°F and 500°F.
Place the steak on the grill and cook 2 to 3 minutes per side for medium-rare. Remove the steak from the grill and allow to rest for 5 minutes, loosely covered.
Please note: Certified Piedmontese beef cooks faster than other beef, so be careful not to overcook. We recommend a lower final temperature than you might use with traditional beef. A kitchen thermometer inserted into the steak should read 120°F for medium-rare, 125°F for medium.
Slice the meat into thin slices diagonally, against the grain.