I took his Grilled Skirt Steak recipe and tweaked it a little bit, following some advice I got from one of my favorite shops in Atlanta, Oli+Ve. My recipe calls for pineapple balsamic vinegar, which Oli+Ve currently does not have available online. For a similar flavor, you could try the mango balsamic or tangerine. Or you could just go with a regular, high quality balsamic from your local grocery store—it just won't have the same fruity, complex flavor. It's definitely worth the splurge for the flavored balsamics! I use them every single time I make a salad.
I put the marinade on the steak and let it marry in the fridge for about 36 hours. Mark grilled it over a charcoal grill and I swear I've never had meat that was that tender and that delicious. Ever. The meat had an absolutely incredible flavor. The marinade caramelized on the meat and it had the perfect amount of sweet, salty and heat.
Try it, you won't be disappointed.
- 1 cup Pineapple Balsamic Vinegar
- 2 tablespoons Soy Sauce
- 1/3 cup Brown Sugar
- 2 Garlic cloves (smashed)
- 2 tablespoons Thyme
- 2 tablespoons Crushed Red Pepper