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Skirt Steak with Balsamic Vinegar and Parmesan

Skirt Steak with Balsamic Vinegar and Parmesan

A long, thin, fibrous piece of meat cut from the underbelly, skirt steak takes well to marinades and is delicious when grilled. To increase the tenderness of this somewhat tough cut, marinate the meat and slice it against the grain after cooking. This recipe is also excellent with flank steak.


  • 1/4 cup Olivier Dipping Oil with Toasted
      Parmesan, Garlic & Herbs, plus more
      for drizzling
  • 1/4 cup balsamic vinegar
  • 2 lb. skirt steak, trimmed of fat
  • Salt and freshly ground pepper, to taste


In a small bowl, whisk together the 1/4 cup Parmesan oil and balsamic vinegar. Place the steak in a sealable plastic bag and pour in the marinade. Remove all of the air from the bag and seal, then shake to coat the meat evenly with the marinade. Refrigerate for 2 to 4 hours.

Prepare a medium fire in a grill.

Remove the steak from the marinade and wipe off the excess. Season the steak with salt and pepper. Arrange the steak on the grill and cook, turning once, until nicely grill-marked, about 10 minutes total for medium, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Drizzle with additional Parmesan oil and serve immediately.
Serves 5 to 6.
Williams-Sonoma Kitchen.