Monday, May 20, 2013

Balsamic Skirt Steak

My favorite Tex-Mex restaurant is called Panchos. It is just up the street from where I live (walking distance, even!) and it is delicious. This should come as no shock to many of you as I have spoken of Panchos before and my affinity for their meals. Unfortunately, Panchos was destroyed by that horrible storm in October, but they are finally gearing up and getting ready for their grand re-opening. With that in mind, today I tried my hand at one of my favorite dishes from Panchos. Their grilled skirt steak is amazing. I mean juicy, tender, full of flavor amazing. This is my recreation of their wonderful dish.

Recipe yields 4 servings

1/2 cup balsamic vinegar
2 tbsp Worcester sauce
2 tbsp dark brown sugar
2 cloves of garlic
2 lb skirt steak

Finely mince the garlic. Lay out the meat and sprinkle with salt and pepper on both sides. Using your hands, spread the garlic onto the meat.

In a large tupperware container or large ziploc bag, combine balsamic vinegar, Worcester sauce, brown sugar and any remaining garlic. Add the pieces of steak and shake to coat with the marinade.

Let the steak marinate for about an hour to an hour and a half. Now you can either cook this outside on the grill or in your oven set to broil. As my backyard is still under construction, I thought it best to broil it in the oven. Place the steaks on a broiling pan and place under the broiler for 4-5 minutes per side.

Skirt steak thins out at the edges, so this is an easy piece of meat to cook for a group of people who all like their meat at a different temperature. In my family, me and my mom like red and juicy and my brother and dad like it dry as a bone. With skirt steak, the thick middle section will stay rare while the ends cook to well done. Once the steak is cooked to your liking, remove to a cutting board and let stand for 10 minutes before slicing. Remember as the meat sits, it will continue to cook, so always take it out a minute or so before you think it is ready.

Slice your steak against the grain for tender and delicious pieces. Serve alongside my Roasted Parmesan Potatoes for a hearty meal. (Recipe coming soon!) Enjoy!

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