Balsamic Vinaigrette-Marinated Skirt Steak With Tomato Salad

August  2, 2023
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Photo by Julia Gartland. Prop Stylist: John Lingenfelter. Food Stylist: Lauren Lapenna
  • Prep time 30 minutes
  • Cook time 10 minutes
  • Serves 4
Author Notes

When skirt steak is marinated in Marzetti’s zippy new Simply Balsamic Vinaigrette Dressing & Marinade the meat is both tenderized and flavored at the same time thanks to one of the dressing’s high-quality ingredients: balsamic vinegar. The trick here is to make sure to give your steak at least a few hours in the marinade to let all that flavor really sink in. For faster marinating, cut the steak into smaller pieces to help cut down on cooking time when you’re ready to grill. And since skirt steak tends to have thick and thin parts, be sure to remove thinner portions from the grill before the others so that they don’t overcook. To serve, I like to make a super easy, fresh salad that comes together with just tomatoes, herbs, lemon juice, olive oil, and an extra drizzle of balsamic vinaigrette. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Marzetti, makers of the flavorful 50-calorie sauces, dressings, and more.Food52

What You'll Need
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Balsamic Vinaigrette-Marinated Skirt Steak With Tomato Salad
  • 1 cup Simply Balsamic Vinaigrette Dressing & Marinade, plus more for serving
  • 4 garlic cloves, finely grated
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon fresh thyme, roughly chopped
  • 1 tablespoon dark brown sugar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 to 3 tablespoons olive oil, divided
  • 1 1/2 pounds skirt steak, cut into 4 equal pieces
  • 1 lemon
  • 12 ounces cherry tomatoes, halved
  • 1/2 cup fresh parsley (loosely packed), chopped
  1. In a glass dish or bowl, combine the Marzetti’s Simply Balsamic Vinaigrette Dressing & Marinade, garlic, mustard, thyme, and brown sugar. Season to taste with kosher salt and black pepper. Add the steak and toss to coat evenly. Prick the steak all over with the top of a sharp paring knife, then cover dish and refrigerate for 4 to 6 hours.
  2. Once steak is marinated, remove dish from fridge. Heat a large cast-iron skillet over high heat. Remove the steak from the marinade and wipe off the excess, then pat dry with paper towels and season well with kosher salt and black pepper.
  3. Add about 1 tablespoon of olive oil to the skillet. Add the steak and cook 2 to 3 minutes per side or until a thermometer inserted into the thickest part registers at about 125°F. Be careful not to let the crust get too dark—the residual sugar of the marinade can burn if left on heat for too long. Once the steak is fully cooked, transfer to a cutting board and set aside to rest for 10 minutes.
  4. While the steak rests, zest and juice the lemon. In a large bowl, toss the tomatoes, lemon zest, parsley, 1 tablespoon olive oil, and about 1 tablespoon lemon juice. Season to taste with salt and pepper.
  5. Thinly slice the steak against the grain and serve topped with cherry tomato salad and more Marzetti’s Simply Balsamic Vinaigrette Dressing & Marinade on the side.

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