Strawberry-Balsamic Skirt Steak

Strawberry-Balsamic Skirt Steak
  • Difficulty:

    3
  • Prep Time:

    2h
  • Total Time:

    2h 15m
  • Servings:

    6

Description

Flavorful and delicious, and just as tasty to look at, this strawberry-balsamic skirt steak pleases all the senses. You can substitute flank steak for skirt steak in this dish. Although the recipe calls for just two hours of curing, increasing the time to 24 hours improves the steak's flavor and juiciness.

Ingredients

  • 1 Tbsp. kosher salt
  • 3 Tbsp. demerara sugar, divided
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. cayenne pepper
  • 2 tsp. dry mustard
  • 2 lbs. flank steak, fat trimmed
  • ¼ cup basil, freshly chopped
  • 2 cups ripe strawberries, stemmed, hulled and roughly chopped
  • ½ cup balsamic vinegar
  • 1 tsp. lemon juice

Directions

  1. Mix the salt, 2 tablespoons of demerara sugar, paprika, cayenne pepper and mustard. Pour the mixture into a shallow dish. Lay the steak in the rub and turn it a couple of times to coat.
  2. Wrap the skirt steak tightly in plastic wrap. Set the steak on a plate and let it cure in the refrigerator for 2-24 hours.
  3. Mix the strawberries, 1 tablespoon of demerara sugar, balsamic vinegar and lemon juice in a bowl. Let the strawberries stand in the refrigerator for 2 hours.
  4. Transfer the strawberry-balsamic sauce to a saucepan. Simmer the sauce until it reduces by ⅓ and set it aside. Press the strawberries with a spoon several times as they cook.
  5. Heat the grill to medium-high heat. Unwrap the steak and scrape off the rub. Dry the steak with paper towels and oil it lightly. Place the steak on or near the center of the grill.
  6. Grill the steak for 7 minutes on each side for medium rare, or 8 minutes on each side for medium, or until internal temperature reaches 145° F. Transfer the steak to a carving board and loosely cover it with foil.
  7. Rest the steak for 5 minutes. While the steak rests, warm the sauce.
  8. Cut the steak across the grain into ½" slices. Drizzle the warm sauce over the steak just before serving. Refrigerate any leftovers.
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