Ingredients:

  • 3 lbs skirt steak
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon honey
  • 3 cloves garlic, minced
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon kosher salt

Instructions:

  1. Combine the balsamic vinegar, soy sauce, and Worcestershire sauce in a medium bowl.
  2. Slowly whisk in the olive oil. Note: Adding oil slowly creates a stable emulsion so the marinade doesn't separate.
  3. Stir in the honey, minced garlic, black pepper, and salt. Whisk vigorously until the honey disappears into the liquid.
  4. Pour the Balsamic Steak Marinade into a heavy duty plastic bag.
  5. Add the skirt steak to the bag.
  6. Seal the bag and massage the liquid into the meat for 30 seconds. Note: This ensures every inch of the steak is coated.
  7. Refrigerate for at least 4 hours, or up to 24 hours.
  8. Pat the steak slightly with a paper towel to remove excess drips. Note: Too much liquid on the surface causes steaming instead of searing.
  9. Grill or sear over high heat for 4 minutes per side until a dark brown crust forms.