Ingredients
Scale
1/2 cup balsamic vinegar
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 garlic cloves, minced
1 teaspoon crushed dried rosemary
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 1/2 pounds skirt steak, cut crosswise into 2–4 equal pieces
1 tablespoon avocado oil
Instructions
- In a resealable plastic bag, combine vinegar, sugar, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Add meat to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- In a grill pan over medium-high heat, add oil. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 3 minutes then flip and cook another 2-4 minutes for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
Keywords: beef, steak, skirt steak, dinner, beef checkoff, heart-healthy
