Grilled Rosemary-Garlic Skirt Steaks
Makes 6 to 8 servings
  • 2 skirt steaks (approximately 2½ pounds total)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 4 sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  1. In a large resealable plastic bag, combine steaks and remaining ingredients. Seal, and refrigerate for at least 1 hour before grilling.
  2. Remove steaks from refrigerator approximately 30 minutes before grilling. Preheat grill to 450°. Brush grill with oil. Place steaks on grill; cover, and cook approximately 3 to 4 minutes per side or until meat has reached desired degree of doneness.
  3. Remove steaks from grill. Let rest for at least 10 minutes before slicing thinly.
Recipe by Southern Lady Magazine at