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Skirt Steak with Corn on the Cob

 

SERVES: 4

 

INGREDIENTS:

2 cloves garlic, minced

1/3 cup balsamic vinegar

3 tablespoons brown sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

2 teaspoons dried rosemary

2 pounds skirt steak, cut into 4 equal pieces

4 piece of corn on cob

 

 

INSTRUCTIONS:

 

In a blender add the garlic, vinegar, sugar, salt, pepper and rosemary. Blend well and pour into large zip top bag. Add the steak to the bag and seal, squeezing out the air. Refrigerate for 2 hours.

 

Heat the grill. Wrap the corn in aluminum foil. Cook on grill for 5 minutes.

 

Remove the steak from the bag and pat dry with paper towel. On grill cook the steak for 3 minutes on each side. Let the steak rest for 10 minutes before slicing and serving. Serve with corn.

Posted by: / September 23, 2010

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