Balsamic Grilled Skirt Steak

 

1 1/2-2 pound Skirt Steak (or Flank; Hanger; Beef Heart)

1 cup Balsamic Vinegar

1/3 cup Brown Sugar

2 Garlic cloves (smashed)

2 sprigs of Rosemary

1 teaspoons Chili Flake

Olive Oil

Salt and Pepper

Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.