- 2 (8 ounce) skirt steaks (or you can hanger steak or flank steak)
- ½ cup balsamic vinegar
- 5 cloves garlic, smashed
- 4 teaspoons honey
- 2 teaspoons olive oil
- ½ teaspoon chili flakes
- Salt and pepper to taste
Season steak liberally with salt and pepper. Put in a zip lock bag.
In a small bowl, combine balsamic vinegar, garlic, honey, chili flakes and olive oil. Whisk together. Pour over the steak and let it marinade in the refrigerator for at least one hour. Let stand at room temp for 30 minutes before grilling.
Heat grill over medium high heat. Drizzle a little oil over the steak and grill 3 minutes per side. Enjoy!
By Sharon Feldman
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