This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original. I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad. It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor. I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all. Super simple recipe. You want to marinate it overnight for the best results. I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.
1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil
Morton’s Nature Season (optional)
Salt & Pepper
1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too
I put all the ingredients in a gallon bag. Squeeze out air as much as possible and then squish around to get the meat covered well.
Refrigerate minimum 2 hours, preferably overnight.
Take the meat out of marinade and grill. I’m not sure how long I grilled it. I tried to use this technique,but I think I’d go with a thermometer next time, so that I can get it a bit more rare.