Marinated Skirt Steak

Ingredients for Marinated Skirt Steak

• 180ml balsamic vinegar

• 120ml corn oil or other neutral oil such as grapeseed or canola

• 60ml Worcestershire sauce

• 2 shallots, roughly chopped

• 2 garlic cloves

• 1 tablespoon cayenne pepper

• 1 tablespoon chopped fresh coriander leaves

• 1 teaspoon freshly ground black pepper

• 1 tablespoon kosher salt

• 1.8kg skirt steak, cleaned of all exterior fat and connective tissue

How to make Marinated Skirt Steak

Put all ingredients except the steak in a blender and blend until smooth.

Pour the marinade over the skirt steak in a nonreactive pan.

Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.

When ready to cook the steaks, prepare your grill for grilling.

Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.

Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.

When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.