I love this recipe because the marinade is literally two ingredients, but they both pack a punch and create a super flavorful caramelization on the outside of the steak. It’s perfect for a super easy weeknight meal, especially when it’s nice outside and you want to enjoy being outside while grilling something simple.
Soooo I might have posted this almost a year ago in my instagram, but hadn’t put it on my blog. Now that it’s summer again, we’ve been going back to this recipe about once every two weeks, so I felt like I had to post it so 1) Others can try it out 2) I don’t forget about it (which would be a tragedy). Here’s my original post from last August:
WHAT?! STEAK?! It says a lot that I’m posting a recipe that features steak. Ask my family or friends- I haven’t eaten steak in around 20 years. While I eat red meat occasionally, I steer clear of steak (it’s a texture thing). But this recipe looked too good to pass up (and I figured Matt would eat it all with no complaints if I really didn’t like it). Two strong flavors- balsamic and soy sauce (use liquid aminos for whole 30 or tamari for gluten-free)- give this tons of flavor and char nicely. It’s also quite easy with a simple marinade and quick grilling time.
While I still won’t be eating steak a ton, I found this a nice way to add in new flavors and textures to keep things interesting. Add on top of a salad or grill some other veggies with it for a whole meal.
Go-To Grilled Skirt Steak
- 1 1/4 tablespoons balsamic vinegar
- 1 1/4 tablespoons tamari, shoyu, or soy sauce
- 1/2 teaspoon kosher sea salt
- 1 pound flank steak
- Season steak with salt. Place steak in a large ziploc bag or in a large container. Pour balsamic vinegar and soy sauce over steak. Marinate for at least 30 minutes, up to 8 hours (the longer the marinade, the strongr the flavor). Occasionally turn the steak while marinating to make sure every part of the steak soaks in the marinade.
- Preheat grill to about 400 degrees. Place steak on grill and grill until it is done to your liking- we grill it until 145 which results in a medium-rare steak, about 8 minutes. Let rest at least ten minutes before slicing.