I don’t think the weekend could have been any more fantastic. The weather was sunny and beautiful, so we spent as much time as possible out and about. We were up early Saturday morning and ventured to breakfast and to a farmers market, the first of the outdoor season! Then we strolled around our neighborhood and hit the playground. We all drifted off to sleep content and exhausted.
Rather than making dinner in the kitchen, I headed to our back deck to grill. I marinated a skirt steak I bought at the farmers market in a basic balsamic vinaigrette. It was an easy, satisfying meal complete with colorful grilled veggies and a big mixed greens salad. The balsamic skirt steak took very little prep other than overnight marinating that guaranteed lots of flavor.
Balsamic Skirt Steak
Adapted from Food & Wine June 2012
2 garlic cloves, sliced
2 teaspoons fresh rosemary leaves
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon whole-grain mustard
1/4 cup balsamic vinegar
1/2 cup olive oil
One-1-1/2-pound skirt steak
In a blender, combine the garlic, rosemary, oregano, salt, pepper, mustard and balsamic vinegar. Blend until the garlic is minced. With the motor running, drizzle in the olive oil until the mixture is combined.
Place the skirt steak in a glass or ceramic dish and pour over the marinade. Cover with plastic wrap and marinate the steak overnight in the refrigerator.
Preheat a gas or charcoal grill over medium high heat. Remove the steak from the dish and pat off excess marinade with a paper towel. Grill the steak 3-4 minutes per side for medium rare. Loosely cover the steak with foil and let rest for 5 minutes. Slice the meat against the grain into thin strips.