Grills have been working overtime this summer, offering a break from my usual post in front of a hot oven. I don’t need to explain how cooking on those sizzling grates adds depth of flavor to the final dish. Last week, you may have caught the recipe for lamb steaks cooked on a grill. Well, now you have steak of anther kind–skirt steak. This quick cooking, fairly inexpensive cut of beef takes on marinades easily, making it a great choice for your favorite flavors. Here’s a skirt steak recipe that’s sweet, tangy and slightly spicy. The marinade, sweetened with molasses, transforms into a sauce, so nothing goes to waste.
I’m a sweet and savory fiend, especially when it comes to meat. I’ll often find myself using brown sugar or honey to sweeten a marinade, but why not molasses? The thick syrup blends into sauces and marinades without the grainy character of sugar, and it’s flavor is warm and a bit smokey. Most commercially produced bottles in the grocery story are marked as unsulphured, which is your product of choice. The sulphured varieties are treated that way as a preservative, but you don’t need the extra chemicals and the funky flavor that comes along with them. If you use molasses in other recipes that don’t involve baking, feel free to share in the comments!
- 3/4 cup balsamic vinegar
- 1/2 cup molasses
- 3/4 cup grapeseed or vegetable oil, plus extra for cooking
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 2 pounds skirt steak
- Pour the balsamic vinegar, molasses, oil, onion powder, garlic powder, salt and pepper into a shallow, resealable container or a plastic bag. Add the skirt steak, turning to coat. Marinate for at least 4 hours, or up to overnight. Rest at room temperature for at least 30 minutes before cooking.
- Preheat a grill (or indoor grill pan) to high. Once ready, remove the skirt steak from the marinade. Pour the liquid into a medium sauce pan, and set aside.
- Lightly brush the grill grates with a little oil. Cook the steak for 4-6 minutes per side for medium rare to medium, depending on thickness. Transfer to a plate or tray, cover with foil, and allow to rest for 10-15 minutes.
- While the meat rests, bring the reserved marinade to a boil, then reduce to a simmer. Cook for 12-15 minutes, whisking often, until slightly thickened. Pour the sauce over the meat. When ready to serve, slice the steak against the grain, and serve warm.