I could not find "skirt steak" in the grocery store, so I ended up buying tip steak instead. I don't know the difference between any cuts of meat so hopefully it was pretty close. The recipe below says to cut the beef so it's long and flat, but I didn't need to do that with the tip steak. It was already cut into 2 nice sized, thin pieces. I still pounded it out a little bit to make it a little thinner and then I marinated the meat for about 6 hours in the marinade/mixture.
This was delicious. The girls were very leery about this but both ended up eating it and Allison asked for seconds. I will definitely be making this again.
2 tablespoons olive oil
1 tablespoon brown sugar
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 pound beef tenderloin
1/8 teaspoon black pepper
Heat a gas grill to medium-high or the
coals in a charcoal grill to medium-hot.
In a small bowl, whisk together vinegar, oil, brown sugar, thyme,
oregano and 1/8 teaspoon of the salt.
Cut beef in a circular motion so it becomes a long flat strip of steak
1/2 to 3/4 inch thick. Pound slightly.
Brush beef with balsamic mixture and season with 1/4 teaspoon salt and
1/8 teaspoon pepper. Grill 2 minutes per side for medium-rare.
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