Grilled Skirt Steak
Adapted from Michael Symon’s (The Chew)
Serves 8
1 1/2-2 pound Skirt Steak – $20.97
Salt and Pepper – $.02
1 cup Balsamic Vinegar – $2.15
1/3 cup Brown Sugar – $.14
2 Garlic cloves (smashed) – $.14
2 sprigs of Rosemary – $.52
1 teaspoons Chili Flake – $.35
Total Cost = $24.29
Per Serving Cost = $3.04
Prep Day: Olive Oil Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable freezer bag and pour the marinade into it. Freeze.
Serve Day: Thaw. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
Northerly Nosh 