Marinated Skirt Steak

• 2 pounds Skirt Steak, Flap Steak, Or Hanger Steak
• 6 Tablespoons High Quality Balsamic Vinegar
• 4 Tablespoons Canola Oil
• 2 Tablespoons Wocestershire Sauce
• 1 whole Scallion/Green Onion
• 1 clove Garlic, Peeled
• 1/2 teaspoons Ground Black Pepper
• 1- 1/2 teaspoon Kosher Salt
• 1- 1/2 teaspoon McCormick "Hamburger" Seasoning (or Other Steak Seasoning)

1. Note: Ideally, the beef should marinate for 4-24 hours, but itll definitely work if you only have 30 minutes.
2. Trim skirt steak of excess fat or silver skin.
3. Cut steaks, in the direction of the grain, into approximately 4-inch wide pieces and place in a gallon-size zip top bag.
4. Make the marinade by processing the remaining ingredients in a blender or food processor.
5. Reserve 2 tablespoons of the marinade to serve as a sauce.
6. Pour remaining marinade over steaks in the zip top bag.
7. Seal bag well and knead to make sure the marinade reaches all surfaces of the meat.
8. Chill for 4 to 24 hours (tossing every few hours).
9. Chill the reserved 2 tablespoons of marinade separately.
10. Remove steaks from marinade and dry with paper towels.
11. Preheat grill (or cast iron pan on the stove top) to medium-high heat.
12. Cook steak for 2-4 minutes per side.
13. Remove steak to a clean plate.
14. Allow steak to rest for 5-10 minutes before slicing thinly across the grain.
15. Toss with reserved marinade and serve.
16. Note: If cooking on the stove top, remove steaks and deglaze pan with 1/4 cup water and reserved marinade; cook until mixture reduces by half, then pour over sliced steaks and serve.

skirt, vinegar, canola oil, wocestershire sauce, scallion, clove garlic, ground black pepper, kosher salt, hamburger

Taken from tastykitchen.com/recipes/main-courses/marinated-skirt-steak/ (may not work)