• 1 1.5-2 pound skirt steak

Rosemary Balsamic Marinade

  • 1/2 cup olive oil
  • 1 1/2 teaspoons Kosher salt
  • 1 1/2 teaspoons black pepper
  • 1/4 cup brown sugar
  • 2 Tablespoons Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 5 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes
  • 2-3 sprigs fresh rosemary


  1. In a gallon zip-top bag, combine all of the ingredients for the rosemary balsamic marinade. Zip the top, then toss gently until all of the salt and sugar granules are dissolved.

  2. Place the skirt steak in the marinade, press out any excess air from the bag, and seal tightly. Massage the marinade around the meat and refrigerate for a minimum of 2 hours and up to 24 hours.

  3. Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side for medium-rare, or until the desired doneness. Remove the steak from the grill to a cutting board and allow to rest for 10-15 minutes.

  4. Slice the steak into thin strips against the grain and enjoy!

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