Juicy Marinated Skirt Steak - Grilled

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

Carne Asada - Grilled

This recipe comes from the William Sanoma Complete Grilling Cookbook which is my grilling bible in summertime.

INGREDIENTS
1 skirt or hanger steak, about 1 to 1.5 lb (750 g)
For the Chili Powder Marinade:

• 1 tablespoon ground ancho chile

• 11/2 teaspoons hot or smoked paprika

• 1 teaspoon ground cumin 

• 3/4 teaspoon dried oregano

• Salt

• 3/4 teaspoon ground cayenne pepper

• 2 cloves garlic, finely chopped

• 1/4 cup (2 fI oz 60 ml) olive oil

• 2 tablespoons fresh lime juice

DIRECTIONS

1. To make the chili powder marinade, in a small dish, stir together the ground chile, paprika, cumin, oregano, 1/2 teaspoon salt, cayenne to taste, and garlic. Stir in the oil and lime juice. Pour 1/4 cup (2 fl oz/60 ml) of the marinade into a shallow, nonreactive dish just large enough to hold the steak. Cover the remaining marinade and set aside. Add the steak to the dish and turn to coat both sides with the marinade. Let the steak stand at room temperature for 30 minutes.
2. Prepare a CHARCOAL or GAS grill for DIRECT grilling over MEDIUM-HIGH.  Remove the meat from the marinade. 
3. GAS: Grill the steak over the hottest elements, turning once, until nicely charred and cooked to your liking, 3 - 4 1/2 minutes per side for medium-rare.
4. Let the meat rest for about 3 minutes. Thinly slice the meat across the grain.