Ingredients

How to make it

  • In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
  • Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes. Serves 4. You can also broil these steaks, instead!
  • Note: For a perfect meal, serve in a family-style dish with sautéed wild mushrooms and pea shoots (grilled with a soy/butter glaze) and Texas 1015 onion rings. Corn on the cob is also a nice side with this dish.

Reviews & Comments 6

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    " It was excellent "
    jimrug1 ate it and said...
    Nice Marinade. Love the menu suggestions also.. High 5
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    " It was excellent "
    shepherdrescue ate it and said...
    Lillyann -This wouldn't be close to 4 servings at my house! Delicious!
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  • ddougee 6 years ago
    Wow!! That is a gorgeous looking meal!
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    " It was excellent "
    cheryilyn ate it and said...
    sounds good
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  • txbackyardcook 6 years ago
    OH YES! TENDER MEAT IS THE KIND I EAT! THIS ONE IS A FOR SURE TEXAS THROWDOWN!
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  • merlin 6 years ago
    OMG! I grew up on skirt steak (but don't ask me when). My mom would serve it with Miracle Whip Sandwiches. But this sounds WAY better. Thanks.
    Was this review helpful? Yes Flag

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