Dijon-Marinated Grilled Skirt Steak Recipe

1. 1

   In a small bowl, mix together mustard, champagne vinegar, rosemary, and black pepper.

2. 2

   Place steak in a zipper-lock bag and pour marinade on top, pushing it around to make sure steak is well coated. Refrigerate for 4 hours.

3. 3

   When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.

4. 4

   and

5. 5

   grilling grate.

6. 6

   Remove steak from bag, scraping off excess marinade. Grill steak over high heat until desired doneness has been reached, meat has developed a nice exterior char, and an instant-read thermometer inserted into the center registers 115 to 120u00b0F (46 to 49u00b0C) for medium-rare or 125 to 130u00b0F (52 to 54u00b0C) for medium (about 4 minutes per side for medium-rare). If marinade threatens to burn, transfer steak to cooler side of grill to finish cooking. Let steak rest 5 minutes before slicing and serving.

* Per serving · 4 servings · Values may vary.