INGREDIENTS
- ½ cup balsamic vinegar
- 2 tablespoons light brown sugar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crushed
- Coarse salt and ground pepper
- 1 ½ pounds skirt steak, cut crosswise into 4 equal pieces
- Oil for grill grates
DIRECTIONS
- In shallow dish combine vinegar, sugar, garlic, rosemary 1 teaspoon coarse salt and ½ teaspoon pepper
- Pierce meat all over with a fork: add to marinade and turn to coat
- Let marinate at room temp at least 15 min. Or cover and refrigerate up to 1 day
- Heat grill on high; oil grates
- Cook on grill turning once to desired done-ness
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