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.

Port-Marinated Skirt Steat with Roasted Grape Tomatoes
Serves 4
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.
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Prep Time
6 min
Cook Time
40 min
Prep Time
6 min
Cook Time
40 min
Ingredients
  1. 1½ pounds skirt steak, sinew removed,
  2. ½ cup low-sodium soy sauce
  3. ½ cup port wine
  4. ½ cup balsamic vinegar
  5. ½ teaspoon dried chili flakes
  6. 2 cups cherry tomatoes, preferably on the vine
  7. 2 tablespoons olive oil
  8. ½ teaspoon kosher salt
  9. ½ teaspoon freshly ground black pepper
  10. 3 green onions, roughly chopped
Notes
  1. 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.
Chef Stuart O'Keeffe http://chefstuart.com/

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