This flavorful dish combines tender skirt steak with a rich Marsala marinade that brings out a perfect balance of savory and sweet. It’s an easy way to elevate your weeknight dinner with bold, delicious flavors.
In a large glass or ceramic bowl, whisk together the Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper. Add the skirt steak to the bowl and turn it around so it’s nicely coated with the marinade. Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 8 hours, or even overnight if you have the time.
When you’re ready to cook, heat up your grill to high and give the grate a light oiling to prevent sticking. Take the steak out of the marinade and let any excess drip off—discard the leftover marinade.
Place the steak on the hot grill and cook for about 3 to 4 minutes on each side. You’re looking for the meat to have a nice shine and reach an internal temperature of 130°F (54°C) for medium-rare. Once it’s done, move the steak to a plate and let it rest for at least 5 minutes. When it’s rested, slice it against the grain and enjoy!
- Marinate the steak for at least 2 hours, or overnight for deeper flavor.
- Cook the steak over high heat to get a nice sear while keeping the inside juicy.
- Let the meat rest for a few minutes before slicing to retain the juices.
This dish offers a rich and savory flavor thanks to the Marsala wine marinade. The skirt steak cooks quickly and remains tender, making it perfect for a weeknight meal. Plus, the combination of sweet and earthy notes adds a special touch to a simple cut of meat.
Serve with roasted vegetables or a fresh green salad to balance the rich flavors. Mashed potatoes or creamy polenta also pair well and soak up the delicious marinade sauce. A glass of red wine complements the dish beautifully.
Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat. For longer storage, freeze the cooked steak wrapped tightly in foil or plastic wrap for up to 2 months.
