BALSAMIC MARINATED SKIRT STEAK
For a just-right side dish, mix up our Basic Potato Salad, replacing the mayo with 1/2 cup olive oil and 1 tablespoon Dijon mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
BROCCOLINI AND BALSAMIC VINAIGRETTE
Steps:
- In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.
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