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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.

 

 

 

This is a little more done than I would've like, but it was amazing, juicy and delicious
This is a little more done than I would’ve like, but it was amazing, juicy and delicious