Wednesday, July 2, 2014

Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and 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 needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you'll exercise a little more self-control. I hope you give this a try soon. Enjoy!


Ingredients for 4 portions:
1 1/2 pound skirt steak
2/3 cup Marsala wine
1/4 cup ketchup
1 tsp dried rosemary, or 1 tbsp fresh
1 tsp freshly ground black pepper
2 tsp kosher salt
6 cloves garlic, minced
- Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)

21 comments:

nightsmusic said...

Looks yummy! I'm guessing this would work well on a flank steak as well? And what did you do for the side salad there? Inquiring minds...

Chef John said...

Yes, but I'd definitely marinate overnight. It was just a simple rice salad!

Sean said...

Note to self: 1) Become successful; 2) Move out of small apartment; 3) Buy a house; 4) Buy a grill; 5) Make this recipe.

Mike Impallaria said...

Hey Chef John,

I'm guessing the answer will be yes, but can I use flank steak instead?

Thanks!

Happy Fourth of July!

Chef John said...

Yes, see above! ;)

nightsmusic said...

My flank steak is marinating as I type. I'd really like to know how you threw that salad together. Mine never comes out looking that nice.

Question, when doing a flank steak, do you 'score' it as well? Or does the marinade take care of the fibrous muscle?

Joe Sixpack said...

Love your recipes but im not a fan of Marsala wine made a couple recipes with Marsala what wine would be a good replacement too sweet for me

Jovir Amatong said...

simply yum-yum. thanks for this post, will make this one very soon ;-)

Dois Koh said...

Dear beloved chef John,

This is totally unrelated but... I was hoping that you would have a technique for deep frying dredged SILKEN TOFU.

I have tried patting them dry, microwaving them, leaving them to sit till all the water comes out... they just keep "leaking" water forever.

They break apart very easily (about half of them) when I coat them in flour. The other half turn out really nice after deep frying.

I have tried freezing them, which kind of works but the texture changes (the insides get torn) and there's always a pool of frozen tofu water under the frozen tofu cubes.

I need a reliable way to deep fry dredged silken tofu, anyone who knows, please tell me! Thanks.

Sandy said...

Hey Chef John! This looks awesome. Per the comments above, I think I'm going to try this out with flank steak tomorrow.

This is a generic question about your videos - do you normally test out a recipe before making a video of it, or do you make the video on your first attempt? Either way, your videos are awesome because they're fun to watch and very informative on all kinds of cooking techniques. Since I've started watching, I've definitely become a better cook, so thanks!

Chef John said...

Sandy, I usually just film and see what happens!

Doris, I don't think you can fry silken tofu! Too much water content IMO.

Joe, How about use a wine you do like I know, it sounds obvious.

Nights, Generally marinades do not tenderize, only flavor. Some do, but not this one.

nightsmusic said...

I scored it across the grain about 1/4 inch deep after I took it out of the marinade and patted it dry. FABULOUS! Thank you, thank you! :) Tender, medium rare, grilled 4 minutes on one side and 2 on the other and it was tender and perfect. This marinade is a definite keeper.

Dario Thornhill said...

Hello Chef, I am a huge fan of your videos and I love the ideas you come up with whenever I use or implement you style into my creations I get nothing but complements and great results. However one thing that I can not agree with is your opinion on eating meat that is not FULLY cooked having said that I have never worked with skirt steak before but would really like to give this recipe a try this week, is it possible to grill these steaks WELL DONE and still end up with a nice texture and flavour? Or is this simply not the cut of meat for me.

Chef John said...

I can't answer since I don't know what you'll think of well-done skirt steak! You may like it, or it may be dry and tough. I personally would not enjoy it.

Chris said...

I think I broke a tooth just THINKING about biting into a well done skirt steak.

Great recipe, Chef John, I will be trying it out on the kamado. Excellent recreation of slicing the skirt steak at the beginning, you cracked me up with that.

Do you have a preference for the inner or outer cut of skirt steak?

Chef John said...

Sorry, not sure about the inner or outer cut, as its just sold as "skirt"

Skyjackie737 said...

My butcher was out of skirt steak, will a flank steak do. I am marinating it tonight for tomorrows dinner. Thanks.

Skyjackie737 said...

disregard, just read the other comments.

Shogun said...

I know this might be too late but I'm trying to do this for my hopefully future significant other and since I dont have a grill I was going to use a pan or a skillet. Should I try it or just try another recipe?

I simply love everything that you do, thanks in advance for the reply :D

Chef John said...

yes, you can sear in a hot pan! enjoy!

Shogun said...

I tried it, left it for 10 hours as you suggested, pan seared it, had a little marinade left so I reduced it... it wasn't good, it wasn't great it was simply heavenly. I already shared the recipe with my grandma, my workmates and the cleaning lady at the office. Freaking amazing.