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Port-Marinated Skirt Steak with Roasted Grape Tomatoes

Serves: 4

Duration: Prep 18 Minutes Cook 1 Hour

Difficulty: Easy

Ingredients

Skirt Steak:

  • 1½ pounds SKIRT STEAK, sinew removed, membrane removed, fat trimmed (Ask your butcher to do this.)
  • ½ cup low-sodium soy sauce
  • ½ cup port wine”
  • ½ cup balsamic vinegar
  • ½ teaspoon dried chili flakes
  • 3 scallions, roughly chopped
Roasted Grape Tomatoes:
  • 2 cups CHERRY TOMATOES, preferably on the vine
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Let’s Cook Skirt Steak!

  1. Preheat oven to 400˚F.
  2. In a Ziploc bag, combine steak, soy sauce, port, balsamic vinegar, and chili flakes. Marinate for at least 20 minutes.
  3. Light a grill or heat up a cast-iron pan over medium-high heat. Remove steak from bag and pour the rest of the marinade into a wide saucepan. Over high heat, reduce marinade for about 5 to 10 minutes, or until thickened.
  4. Place steak on grill or cast-iron pan and let cook for 3 to 5 minutes each side. Set aside on a plate under tented foil and let rest for 5 minutes.
  5. Slice into ½-inch slices. Drizzle with reduced marinade, sprinkle with green onions, and serve with roasted tomatoes.

Let’s Cook Tomatoes!

  1. 1. Preheat oven to 400˚F.
  2. 2. Place tomatoes on a rimmed 18 x 13-inch baking sheet. Drizzle with olive oil, salt, and pepper.
  3. 3. Place in the oven to roast for 15 to 20 minutes, until tomatoes are golden brown and blistered.

Invite people over you want to impress and they will be saluting you by the meal’s end. The best part of this recipe is that the marinade is made up of ingredients that you’re likely to have in your kitchen already. The sharpness of soy, vinegar, port, and chili permeate the meat, so each bite is packed with flavor.

These cherry tomatoes, a spin on the Irish breakfast tomato (see Slow-Roasted Cherry Tomatoes), are the perfect pairing with this steak, adding just the right pop of sweetness to balance out the char of the meat. The best part—they go well with so many other dishes.

Ingredients

Skirt Steak:

  • 1½ pounds SKIRT STEAK, sinew removed, membrane removed, fat trimmed (Ask your butcher to do this.)
  • ½ cup low-sodium soy sauce
  • ½ cup port wine”
  • ½ cup balsamic vinegar
  • ½ teaspoon dried chili flakes
  • 3 scallions, roughly chopped
Roasted Grape Tomatoes:
  • 2 cups CHERRY TOMATOES, preferably on the vine
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

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