BALSAMIC STEAK
1 1/4 pounds skirt steak*, flank steak, or lean sirloin steak
1 cup balsamic vinegar**
2 tablespoons chopped onion
salt and freshly ground black pepper (to taste)
Preheat a gas grill or broiler for 10 minutes, or start a charcoal fire 30 minutes ahead.
Remove fat from meat. Place in a bowl or plastic bag with vinegar and onion. Let marinate 20 minutes.
Drain and place on a hot grill or under a preheated broiler. For rare, cook 5 minutes if steak is thin or 8 minutes if thicker. Cook longer if you like it medium or well done.
Remove to a cutting board, cover with foil, and let rest 5 minutes.
Slice on a diagonal against the grain.
*Skirt steak is full of flavor and cooks quickly.
**Balsamic vinegar tenderizes and flavors the meat without adding extra calories.
Servings: 4
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
1 1/4 pounds skirt steak*, flank steak, or lean sirloin steak
1 cup balsamic vinegar**
2 tablespoons chopped onion
salt and freshly ground black pepper (to taste)
Preheat a gas grill or broiler for 10 minutes, or start a charcoal fire 30 minutes ahead.
Remove fat from meat. Place in a bowl or plastic bag with vinegar and onion. Let marinate 20 minutes.
Drain and place on a hot grill or under a preheated broiler. For rare, cook 5 minutes if steak is thin or 8 minutes if thicker. Cook longer if you like it medium or well done.
Remove to a cutting board, cover with foil, and let rest 5 minutes.
Slice on a diagonal against the grain.
*Skirt steak is full of flavor and cooks quickly.
**Balsamic vinegar tenderizes and flavors the meat without adding extra calories.
Servings: 4
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer
MsgID: 3139653
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for the Fourth of July
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for the Fourth of July
Board: Daily Recipe Swap at Recipelink.com
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