I recently joined another great cooking group called the Secret Recipe Club where each member is assigned another member’s blog for the month and can choose any recipe on that blog to cook or bake, and then we all post on the same day, at the same time. Then, and only then, will we all know who was assigned our blog. Fun, right? I thought so! September is my first month to participate and I received Peggy’s blog My Fiance Likes It, So It Must Be Good! It didn’t take me long to find the recipe for me: Balsamic Glazed Skirt Steak. That’s right…I saw the word Balsamic, and didn’t need to look any farther!! It was delicious and easy to make so it will be making an encore appearance in my kitchen very soon!
Balsamic Glazed Skirt Steak
Source: My Fiance Likes It, So It Must Be Good!
- 1 lb. skirt steak
- 2 tablespoons olive oil
- 1 1/2 tablespoons unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 cup balsamic vinegar
- 2 teaspoons sugar
- 1/4 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sake
- To make marinade, melt butter in a medium saucepan under medium high heat. Add shallots and garlic and saute until they soften, about 3 to 5 minutes or so.
- Add balsamic vinegar to saucepan and bring to a slow boil. When at a boil, reduce heat to a simmer and let reduce for about 15 minutes. The sauce will be slightly thickened. Add sugar, chicken stock, soy sauce, and sake. Bring to another boil.
- Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.
- Place skirt steak into large glass baking dish and cover with remaining marinade liquid.
- Cover dish with plastic wrap and let marinate in the fridge for 30 minutes – 2 hours. Place the reserved marinade in the fridge while the meat is marinating as well.
- Remove the steak from the marinade and pat dry.
- Heat large skillet under medium high heat and add 1 tablespoon of olive oil. When oil is shimmering, add steak, in 2 batches if necessary, and cook to your desired doneness. Once done, remove to a cutting board and let steak rest for about 5 minutes before slicing against the grain. Warm the reserved marinade and serve over steak strips.