Description
Simple and delicious balsamic skirt steak recipe that can be served with roasted rosemary potatoes.
Ingredients
Scale
Balsamic Steak
- 1lb skirt steak
- 1/3 cup balsamic vinegar
- 2 Tbsp olive oil
- 3 garlic cloves
- 1 tsp dried oregano
- 1 tsp sea salt
Rosemary Potatoes
- 2lbs Yukon gold potatoes, quartered
- 3 Tbsp ghee or grass-fed butter
- 2 Tbsp fresh rosemary, chopped
- 1 tsp black pepper
- 1 tsp sea salt
Optional Serving Suggestions
- 2 Cups Kale, chopped
- 1 Tbsp olive oil
- 1 red bell pepper, sliced
Instructions
- Combine the skirt steak, balsamic, oil, garlic, oregano and salt in a shallow bowl or Ziploc bag. Let the steak marinate for a minimum of 2 hours in the refrigerator.
- When steak is almost done marinating preheat oven and cut the potatoes in quarters and toss with the ghee, rosemary, salt and pepper and roast for 30-35 minutes.
- Preheat grill to 500. Remove the steak from the marinade and pat dry with a paper towel. Place the steak on the grill and cook for 2 minutes and then flip and cook for another 2 minutes or until it reaches your desired doneness (see notes).
- Let set for about 3-5 minutes and then slice against the grain. Take the chopped kale and massage the leaves with the olive oil. Split the kale and peppers between two bowls and then top with steak and potatoes.
Notes
- Skirt steak seems to vary in thickness a lot so you may have to cook it more or less than what I said. I would recommend using a meat thermometer.
Keywords: balsamic skirt steak recipe, balsamic steak, balsamic marinade for steak, rosemary potatoes, roasted rosemary potatoes