Seared Balsamic & Herb - Marinated Skirt Steak

Skirt steak is a lean, grainy cut of beef that comes from the animal's diaphragm muscle. It has a tough membrane covering it. Most butchers will have already removed it, but if not, you'll have to do it yourself. Simply slide a thin knife between the membrane and the muscle and carefully slide it along - similar to skinning fish.

You'll need to start this recipe 3-4 hours before you wish to cook. The meat needs to marinate for that long. Marinating the meat helps to tenderize it. Be careful not to overcook it and cut it against the grain. All of these things make for a flavourful, tender mouth feel.

If you can't find skirt steak, flank steak will do just fine!


2 1/2 lbs grass-fed skirt steak, cut into 4 pieces

2 cloves garlic, minced

1/2 cup extra virgin olive oil

1 Tbsp Worcestershire sauce

1 Tbsp dried rosemary

1 Tbsp dried, rubbed sage

1 Tbsp dried savoury

1 tsp ground black pepper

3 tsp salt

2 Tbsp coconut oil


Marinate the steak: Place steak in a large ziploc bag. Combine garlic, oil, herbs and pepper in a small glass bowl.Pour marinade over meat, seal bag (pressing out the air) and massage marinade into the meat. Place in the fridge and let marinate 3-4 hours.

Cook: Remove steak from bag, drain and discard marinade. Salt both sides of meat.

Heat a large skillet or grill pan over medium-high heat and add the coconut oil. Working in batches if necessary, sear the steaks, 2 to 5 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes before slicing across the grain.