⅔ cup Marsala wine
¼ 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
Step 1
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.
Step 2
Preheat an outdoor grill for high heat, and lightly oil the grate.
Step 3
Remove steak from marinade, shake off excess, and discard marinade.
Step 4
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.
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.
Prep: 10 mins
Cook: 10 mins
Additional: 8 hrs
Total: 8 hrs 20 mins
Servings: 4
Yield: 4 servings
Cook's Note:
You can substitute 1 tablespoon fresh rosemary for the dried rosemary.
Nutrition:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 282 calories; protein 20.5g; carbohydrates 11.4g; fat 12.2g; cholesterol 52.7mg; sodium 1183.2mg.