Why It Works
- The acids in Dijon mustard and champagne vinegar have a tenderizing effect on the meat.
- Rosemary marries well with the pungency of the mustard and the intense char from the grill.
Dijon mustard is the star ingredient in this easy and flavorful marinade for grilled skirt steak—made more tart with champagne vinegar, and more aromatic with the piney scent of rosemary.
- 1/4 cup (60ml) Dijon mustard
- 2 tablespoons (30ml) champagne vinegar, such as Martin Pouret
- 1 tablespoon chopped rosemary needles
- 1 teaspoon freshly ground black pepper
- 1 pound (450g) skirt steak, trimmed
In a small bowl, mix together mustard, champagne vinegar, rosemary, and black pepper.
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.
Light 1 chimney full of charcoal. 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. Clean and oil grilling grate.
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 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) 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.
Grill, instant-read thermometer