GMA Recipe: Skirt Steak with Balsamic Marinade

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Skirt Steak with Balsamic Marinade
From Chef Todd English
February 6, 2004

When most people think of low-carb diets, they picture a big, juicy steak.

As part of Good Morning America's "Cut the Carbs, Lose the Weight" series, Chef Todd English, of Olives in Charlestown, Mass., made a skirt steak with balsamic marinade. Try it with Garlic-Roasted Radicchio.

Nutrional Information:
345 calories per serving
less than 1 gram of carbohydrates

Ingredients

1 1/2 pounds skirt steak

1 Tbsp. dijon mustard

1/4 cup chopped cilantro

Grated zest of 1/2 lemon

2 Tbsp. balsamic vinegar

2 Tbsp. olive oil

1 tsp. kosher salt

1/2 tsp. black pepper

2 roasted garlic cloves

Directions

1. To make the marinade, mix the Dijon mustard with chopped cilantro, lemon zest, balsamic vinegar, 2 tbsp. Olive oil, kosher salt and black pepper. Soak the steak in the marinade for one hour in a covered container.

2. Use a broiler and cook the steak, with garlic cloves, for 5 minutes on each side, with broiler set to high. Or, fry the steak in a heavy pan with 2 cloves of garlic.

As an alternate, you can sear in a grill pan on top of stove over high heat and then place in a 450° F oven for 10 to 15 minutes, to desired doneness (130 degrees with instant read thermometer would equal medium rare.)

Use salt and pepper to season steak and serve with Garlic-Roasted Radicchio.

Recipe from Executive Chef Todd English, Copyright 2004