Rating: 4.5 stars
41 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

I was in Santa Monica a few years ago, where I ordered a chicken Parmesan that featured a garlic, rosemary, and Marsala-spiked sauce. I loved the subtle sweetness the wine added to the tomato. For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill and doesn't need much help, but I love how this came out.

Recipe Summary

cook:
10 mins
additional:
8 hrs
total:
8 hrs 20 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight.

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  • Preheat an outdoor grill for high heat, and lightly oil the grate.

  • Remove steak from marinade, shake off excess, and discard marinade.

  • Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain.

Cook's Note:

You can substitute 1 tablespoon fresh rosemary for the dried rosemary.

Nutrition:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

282 calories; protein 20.5g; carbohydrates 11.4g; fat 12.2g; cholesterol 52.7mg; sodium 1183.2mg. Full Nutrition
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