I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.
For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn't needs much help, but I loved how this came out. I can only wonder how much better it would have been if I�d actually let it marinate.
The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you'll exercise a little more self-control. I hope you give this a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 pound skirt steak
2/3 cup Marsala wine
1/4 cup ketchup
1 tsp dried rosemary, or 1 tbsp fresh
1 tsp freshly ground black pepper
2 tsp kosher salt
6 cloves garlic, minced
- Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)
