Grilled Rosemary-Garlic Skirt Steaks

Grilled Rosemary-Garlic Skirt Steaks
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  1. 2 skirt steaks (approximately 2½ pounds total)
  2. 3 tablespoons extra-virgin olive oil
  3. 3 tablespoons balsamic vinegar
  4. 4 sprigs fresh rosemary
  5. 4 cloves garlic, smashed
  6. 2 teaspoons kosher salt
  7. 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.
Southern Lady Magazine