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| Marsala Marinated Skirt Steak |
"I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out."
Ingredients :
- 2/3 cup Marsala wine
- 1/4 cup ketchup
- 6 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon dried rosemary
- 1 teaspoon ground black pepper
- 1 (1 1/2-pound) skirt steak, cut in half across the grain
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 8H20M |
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- Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove steak from marinade, shake off excess, and discard marinade.
- Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.
Notes :
- You can substitute 1 tablespoon fresh rosemary for the dried rosemary.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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