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Espresso Balsamic Marinated Skirt Steak

Rich, smoky, juicy steak. Cooked medium rare, cut across the grain, sprinkled with flaked sea salt and then shoveled into the mouth in a elegant way. Well as elegant as shoveling can be!



DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.

Whisk shallot, garlic, vinegar, mustard, brown sugar, oil, and 1 tsp. pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.

Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8–10 minutes for medium-rare. Let rest 10 minutes before slicing.


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