Balsamic Marinated Skirt Steak

This Balsamic Marinated Skirt Steak is a savory marinade that adds so much flavor into the skirt steak and helps tenderize it and keep it juicy. The steak is grilled to perfection and paired with a sweet pineapple salsa. This skirt steak works great on tacos, in rice bowls or on its own.

Ingredients:

• 1 lb. Skirt Steak  
• 1/4 cup balsamic vinegar  
• 2 tbsps. extra virgin olive oil  
• 1 tbsp. worcestershire sauce  
• 2 tbsps. dijon mustard  
• 2 tsps. brown sugar  
• 3 garlic cloves, minced  
• 1 tbsp. oregano  
• 1/4 tsp. salt  
• 1/8 tsp. black pepper  

• 1 cup diced pineapple  
• 1/2 of a red bell pepper, seeds removed, diced  
• 1/4 cup red onion, diced  
• 1 jalapeño, seeds removed, diced {optional}  
• 1/2 of a lime, juiced  
• 1/4 tsp. crushed red pepper {optional}  
• 3 tbsps. fresh cilantro, chopped  
• Salt and pepper to taste

Cooking:

1. Prepare the marinade: In a medium mixing bowl whisk together the balsamic vinegar, olive oil, Worcestershire sauce, Dijon mustard, brown sugar, garlic, oregano, salt, and pepper.  
2. Add the skirt steak to the marinade and refrigerate for 20 minutes or up to 2 hours.  
3. Preheat the grill to medium-high heat and brush with oil if needed.  
4. Remove the steak from the marinade.  
5. Place the steak on the grill and brush the extra marinade on the steak. Discard the leftover marinade.  
6. Sear the steak on each side for 3 minutes for medium-rare and 4-5 minutes for medium until the steak reaches an internal temperature of 130 degrees F {for medium rare}.  
7. While the steak grills, prepare the pineapple salsa. In a medium bowl add the pineapple, red bell pepper, red onion, jalapeño, lime juice, crushed red pepper, and cilantro and mix well. Add salt and pepper to taste.  
8. Remove the steak from the grill and tent foil over it for 5 minutes to let it rest. Once ready to serve slice the steak {against the grain} into thin strips.  
9. Serve with the pineapple salsa on its own, in tacos or rice bowls.

Notes:

• You can add lime juice to this marinade to help tenderize the steak even more but do not marinade it longer than 20 minutes or the citrus starts to break the steak down.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.