Marsala Marinated Skirt Steak Recipe - Allrecipes.com
Marsala Marinated Skirt Steak Recipe
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Marsala Marinated Skirt Steak
See how to make grilled skirt steaks marinated with slightly sweet Marsala wine. See more
  • READY IN 8+ hrs

Marsala Marinated Skirt Steak

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    8 hrs 20 mins

Directions

  1. 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.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Remove steak from marinade, shake off excess, and discard marinade.
  4. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Aug 25, 2014

Well this was just OK. I marinated it for 7 hours and the flavor was SO INTENSE. In the video chef john says he only marinated it for half the time. That may be the key to this recipe. I was asked to never make this again! I didn't think it was that bad but my Fam did.

 
Jul 23, 2014

Excellent flavor! I have to say I was skeptical about the ingredients for the marinade, but Chef John nailed it! My steak marinated for about 10 hours. Once I put the steak on the grill I sauted some sliced mushrooms in butter and then added leftover marinade and reduced it for about 10 minutes to top the steak. Thanks Chef John! I will make this again and again!

 

7 Ratings

Oct 09, 2014

OMG This is an excellent recipe, I used this on a chuck steak grilled med rare. I followed the recipe exact, but the next day i took the left over beef cut it into small pieces then put them in a bowl with flour, garlic powder, salt and pepper then browned the meat in a skillet with olive oil. I then added the mushrooms and onions (also left over) 2 potatoes cut into small pieces 3 carrots and 3 stalks of celery, covered with low sodium beef broth cooked until vegis were done. Great beef stew i will always use this marinade for beef stew, it was perfect. Thank you chef John. What flavor!!!!

 
Sep 24, 2014

I enjoyed the flavor of this. I was SO committed to using skirt steak, but then sirloin was buy-1-get-1 free, and I couldn't resist that deal. It wasn't the same tenderness I was hoping for when I found myself salivating over the video for this recipe, but that's probably my own silly fault for not using the correct cut of meat. However, I wonder if I had marinated overnight, perhaps the tenderness I was shooting for could've been achieved.

 

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Nutrition

  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1183 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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