Quick-Marinated Steak Add to Cart
Rosemary, orange, garlic and balsamic vinegar team up for a winning marinade in this weeknight steak dinner. The key to these veggies is caramelization—don’t take them out of the oven until they’re nice and golden brown!
#1 Preheat Oven
Preheat the oven to 450°F (to roast the veggies). Start prepping when your oven comes up to temperature!
#2 Potatoes
Wash and dry all produce.Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
#3 Marinade
Meanwhile, finely chop 2 tsp rosemary leaves. Zest, then juice the orange. Mince or grate the garlic. In a shallow dish, stir together the vinegar, honey, rosemary, garlic, orange zest and juice. Add the steaks and set aside.
#4 Veggies
Core, then cut the bell peppers in 1/2-inch cubes. Cut the zucchini into 2-inch long sticks. On another baking sheet, toss the bell pepper and zucchini with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are tender, 9-10 min.
#5 Sear
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steaks. (Keep the marinade - we'll use it to make a sauce later!) Sear until golden-brown and cooked to desired doneness, 4-7 min per side. (TIP: Cook to a minimum internal temperature of 160°F.**) Set the steak on a plate.
#6 Sauce
Add the marinade to the same pan. Bring to a gentle boil and cook until the sauce reduces by half the amount, 1-2 min. Season with salt and pepper.
#7 Cut and Serve
Thinly slice the steak and divide the veggies and steak between plates. Drizzle over with the orange-balsamic pan sauce.
Chef John
"Two great drinks equals one fantastic marinade for skirt steak, the juiciest and most flavorful piece of meat you can put on a grill. It's smoky and subtly sweet. The flavors are balanced perfectly with the bitterness of the coffee in the grill marks. I really hope you'll give this a try."
.jpg)
.jpg)
.jpg)
Tracy M
Holy Cow!!!! No pun intended!! Where to start, this is beyond yummy. I'm glad I watched the video before I grilled the steak and it was beyond delicious!! I also reduced the marinade and put over the steaks when they were finished. I have to admit that I was a bit skeptical with the combination of the ingredients in the marinade but this is the best I have ever eaten. I made baked potatoes and steamed cauliflower broccoli combo. It was a perfect Sunday dinner. I bow to you sir!!! :)
Reply
Sherillynn
This recipe was very tasty. Next time, I will let it marinate for about 48 hours to really intensify the flavor but I do think it was a keeper just as written. It sure did dress up an otherwise boring skirt steak!
Reply
Marcelle Lowder
I DID NOT CARE FOR THIS AT ALL!
Reply
CHUCKBALL
Meat was yummy and flavorful. Will make again. You must've burnt it Marcelle....
Reply
Gail
OK I'm going to be the first to say this. I don't think I'm going out on a limb, either. Chef John makes fabulous food -- the meat looked perfect. Think I'll serve it with mashed potatoes or rice to take full advantage of that sauce. You're crazy Marcelle!
Reply
Meglet21
Very good. I think that it will be marinated longer next time, I did 24 hours, but will do 48 next time. Also, maybe a thicker cut of meat too.
Reply