Skirt steaks are a good alternative to flank steaks. They are quick to BBQ or broil and are tender when cut across the grain of the meat. This is a perfect choice for the summer.
2 pounds skirt steak
1/3 cup balsamic vinegar (use the inexpensive kind for this recipe)
¼ cup canola oil
2 Tablespoons Worcestershire sauce
1 shallot, finely diced
½ teaspoon black pepper
1 teaspoon salt
Mix ingredients together and pour over skirt steak and marinate for about 2 – 4 hours. Drain the steaks and grill for 2-3 minutes on each side for medium-rare meat. The charcoal grill should be at its peak heat. Be very careful not to overcook the skirt steaks because they cook very quickly and need to be watched.
Slice the meat against the grain. Serve with potato salad and corn and you have a lovely summer meal.