Another listener submitted steak for the grill, this one for Memorial Day coming up in a couple of weeks. My advice is to buy the steak soon before they sell out. Pop it in the freezer, then thaw when ready to cook.
GRILLED SKIRT STEAK
This steak comes from the diaphragm of the cow, not too far from where the flank steak is located. Both are lean cuts and benefit with a quick and hot cooking method.
After resting, cut very thin piece against/across the grain at an angle. Yum!
Ingredients 1 cup packed light or dark brown sugar
1/4 cup balsamic vinegar
2 Tbs. Worcestershire sauce
3 medium cloves garlic, coarsely chopped
2 Tbs. coarsely chopped fresh rosemary
1-1/2 lb. skirt steak, trimmed of excess surface fat
Kosher salt and freshly ground black pepper
Combine the sugar, vinegar, Worcestershire, garlic, and rosemary in a baking dish or zip-top bag large enough to hold the steak. Add the steak and turn to coat. Let sit at room temperature for at least 15 minutes and up to an hour.
Heat grill to high. Take the steak out of the marinade and season both sides generously with salt and pepper. Cut into smaller pieces to make grilling more manageable, if you like.
Grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Don’t overcook or meat will be way too tough to eat.
Transfer to a cutting board and let rest for 5 minutes. Slice very thinly against the grain and serve.