Ingredients
4
4 servings
- •⅔ cup Marsala wine
- •¼ cup ketchup
- •6 cloves garlic, minced
- •2 teaspoons kosher salt
- •1 teaspoon dried rosemary
- •1 teaspoon ground black pepper
- •1 (1 1/2-pound) skirt steak, cut in half across the grain
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 282
- Carbohydrate: 11g
- Fat: 12g
- Fiber: 0g
- Protein: 21g
- Sugar: 7g
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