Our grass fed and grass finished Skirt Steak is a supremely flavorful cut, but because it is thin it cooks really quickly over high heat. It only requires a few minutes in a simple steel or cast iron pan. So you’ll need to make sure your sauce is powerfully flavorful and straightforward because it won’t have a lot of time to interact with the beef. That’s why a secondary glaze is so great here- it picks up all the flavors of the marinade and amplifies them.
Black Steel Roasted Grass Fed Skirt Steak with a Balsamic and Rosemary Glaze
- 2 lbs skirt steak, trimmed if needed
- 2 Tbsp rendered fat
For the Marinade
For the Glaze
- 1 cup balsamic vinegar
- 1 Tbsp rosemary, minced
- 1 Tbsp honey
- Combine all of the marinade ingredients and pour over the skirt steak, turning until the steak is evenly coated. Marinate in the refrigerator for 2 hours.
- In a non-reactive pan, combine all the glaze ingredients and very slowly reduce at a low simmer until the glaze coats the back of a spoon.
- Heat a cast iron or steel pan with the rendered fat until the fat is shimmering.
- When ready to cook the steak, drain most of the marinade off and lightly blot the skirt steak with paper towels. Add the steak carefully and cook 2-3 minutes per side until you get a deep browning.
- Let the steak rest on a cutting board for at least 5 minutes before slicing into thin angled slices.
- Drizzle the sliced skirt steak with the balsamic-rosemary glaze.