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
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.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Remove steak from marinade, shake off excess, and discard marinade.
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
Yield: 4 servings
You can substitute 1 tablespoon fresh rosemary for the dried rosemary.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Per Serving: 282 calories; protein 20.5g; carbohydrates 11.4g; fat 12.2g; cholesterol 52.7mg; sodium 1183.2mg.