Chef notes
The beauty of this skirt steak recipe is that it cooks so quickly. Just three minutes per side and you have dinner on the table! Skirt is such a flavorful cut of meat, and this marinade makes it even more delicious. It's a versatile recipe that your family and friends will love.
Technique tip: For super flavorful and tender steak, marinate the meat for at least 8 hours.
Special equipment: Cast-iron grill pan.
Ingredients
- 1 (1- to 1½-pound) skirt steak, trimmed
- 1/4 cup packed light brown sugar
- 1 canned chipotle in adobo sauce, chopped
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- canola oil
Preparation
1.Cut the steak, lengthwise, into quarters.
2.In a large zip-top bag, combine the skirt steak, brown sugar, chipotle, soy sauce and balsamic vinegar.
3.Seal the back and massage its contents until the steak is fully coated in the marinade; refrigerate for 8 to 24 hours.
4.Preheat a cast-iron grill pan over high heat and remove the steak from the refrigerator 30 minutes before cooking.
5.Remove the steak from the marinade; discard marinade.
6.Pat the steak dry with paper towels.
7.Brush the hot grill pan with a thin coating of the oil.
8.Add the steaks to the grill pan and cook until browned, 3 to 4 minutes.
9.Flip and cook until the desired degree of doneness, 3 to 4 minutes more.
10.Transfer the steaks to a cutting board and let rest for 10 minutes.
11.Thinly slice the steak against the grain; serve immediately.
