Port-Marinated Skirt Steak with Roasted Grape Tomatoes
How to win friends and influence people: cook this steak. Seriously, invite people you want to impress over and feed them this, and they will be saluting you by the meal’s end. The best part of this recipe is that the marinade, which is what truly makes it, is made up of ingredients that you’re likely to have in your kitchen already. The sharpness of soy, vinegar, port, and chili permeate the meat, so each bite is packed with flavor. Believe me, this recipe is fail-safe.
- 1½ pounds skirt steak, sinew removed,
- ½ cup low-sodium soy sauce
- ½ cup port wine
- ½ cup balsamic vinegar
- ½ teaspoon dried chili flakes
- 2 cups cherry tomatoes, preferably on the vine
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 green onions, roughly chopped
- In order for the skirt to best retain its juices, cut the steak in thirds, with the grain, then slice against the grain into strips.