I’ll be honest…steak is not one of my strong suits. This could possibly have to do with the fact that I don’t eat red meat. I’m always interested in finding different ways to marinate and prepare steak but then when it comes to actually grilling it and taste-testing it, I’m completely useless. So, this dish is pretty much as close as my husband and I come to cooking ‘together’ in our kitchen. I marinate the steak and then he stands over me while I grill it going “Flip it! Now! Now!” It’s pretty amusing. And he of course does the taste testing to determine if it’s a good recipe. That was pretty much the case with this recipe. I prepared the steak and we jointly grilled it. It was actually husband’s idea to throw it over spinach and toss some cheese on (which surprised me tremendously). Overall, I’d say this was a success.
Grilled Balsamic Steak Salad
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons dark brown sugar
1 garlic clove, minced
1 pound skirt steak, trimmed and cut into 4 pieces
1 Tbsp butter, unsalted
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup cheddar cheese
2-3 cups Spinach leaves
Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 8hours or overnight, turning once.
Remove steak from bag; discard marinade.
Heat a large grill pan over medium-high heat. Add 1/2 Tbsp butter.
Sprinkle both sides of steak with 1/4 teaspoon salt and pepper.
Add steak to pan; cook 3 minutes on each side or until desired degree of doneness.
When turning the pan, put the other 1/2 Tbsp of butter on top of the steak.
Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.
Place steak over bed of spinach and cheddar cheese.
Source: Adapted from: Cooking Light
*Disclaimer: Steak was grilled to medium by my husband, Francis, because I’m completely incompetent when it comes to steak grilling.