YIELD:
4
PREP TIME:
2 Hours
COOK TIME: 10 Minutes
INGREDIENTS
1 lb. skirt steak
1/4 cup balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 large clove garlic, minced
DIRECTIONS
Preparation and Method
Add all ingredients and place in a ziploc bag (or glass dish) and coat meat, turning once or twice.
Marinate up to 1-2 hours in the fridge.
Unroll the skirt steak and cut the meat into 2 pieces.
Heat grill to high and sear for 3 minutes on each side.
You will have a nice crust.
It is important to let the meat rest at least 5 minutes before slicing.
Place meat on a platter and keep warm with a foil tent.
Slice skirt steak across the grain into thin slices.
For the salad:
arugula
kalamata olives, sliced
1/2 red onion, sliced thin
fresh mozzarella balls
roasted red peppers
Arrange salad ingredients in a large wooden bowl.
Drizzle with white balsamic vinegar and extra virgin olive oil.
Season with black pepper.
Toss salad lightly and lay steak slices on top!
This recipe is courtesy of contributing Guest Chef to Sizzle on the Grill, Stacey of Stacey Snacks
http://www.staceysnacksonline.com/