Skirt Steak in Marsala Marinade

Ingredients

• ¼ cup ketchup
• 6 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon dried rosemary
• 1 teaspoon ground black pepper
• 1 (1 1/2-pound) skirt steak, cut in half across the grain

Step 1

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.

Step 2

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.

Step 3

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!