“Broiled Marinated Skirt Steak”

Do you ever have dinner all planned out and those plans change at the drop of a hat? Today was one of those days. I had skirt steak marinating overnight and was all ready to fire up my grill when all the sudden I heard thunder. Needless to say my skirt steak became Broiled Marinated Skirt Steak instead. Honestly there are no worries yet I was disappointed. broiling my steak turned out great as my husband loved it. I just wanted something grilled.

Broiled Marinated Skirt Steak

I have learned over the years to deal with whatever happens while preparing food. Sometimes things go right and sometimes things go wrong. This time only my cooking method changed. So I still created a delicious dinner for us. I also have a question. How much do you use your broiler? Since staying home, mine has gotten quite a bit of use. I actually had to find my broiler pan (laugh). Worked out marvelously for my skirt steak.

Broiled Marinated Skirt Steak

Start with outside skirt steak which has less membrane and requires less cleaning up. I actually find it more tender and thicker than inner steak which can be on the thin side. The marinade is made of red wine vinegar, oil, molasses, garlic, shallot, dijon mustard, and tamari. Refrigerate at least 3 hours to overnight. Perfectly savory and sweet.

Broiled Marinated Skirt Steak

To cook, bring meat to room temperature 20 minutes before broiling or grilling. Scrape off excess marinade and place on broiler pan. Move rack to top of oven and heat broiler to 500 to 550 degrees. Place pan on rack and broil meat for 3 – 4 minutes. Turn steaks over and broil 3 – 4 more minutes until desired doneness. Don’t over cook or steak will be stuff. Skirt steak cooks very quickly so pay attention. Grilling will take about the same cooking time. Enjoy this tender flavorful meat. It’s delicious served as tacos or with your favorite summer side dishes like pasta salad. Have a great day!

 

Broiled Marinated Skirt Steak

3 pounds trimmed skirt steak (outside preferred)

1/4 cup Dijon mustard

1/4 cup Tamari soy sauce

3 T. red wine vinegar

1/2 cup Olive oil

3 T. regular molasses

3 large garlic cloves, finely minced

2 shallots, finely minced

 

Place all marinade ingredients into a large Ziploc bag and massage bag to thoroughly mix all ingredients.

Add skirt steak to bag, squeezing out all air and closing bag. Massage bag to coat steak and place in refrigerator for at least 3 hours to overnight.

Bring meat to room temperature for 20 minutes and heat broiler to 500 degrees. Place oven rack just below broiler.

Using a broiler pan, lay meat in a single layer and broil each side for 3 to 4 minutes. Do not overcook. Flip steak and cook 3 to 4 minutes more.

Remove steak and repeat with additional batches if needed. Remove all meat to a serving platter and serve with yellow rice, refried beans, and tortillas.

 

Makes 4 to 6 servings.