This was our Holiday Dinner with friends. We had a juicy 3.5 pound skirt steak that looked more convenient by roasting in the oven This was hefty piece of meat, and we decided to marinate it first, then bake. The marinade recipe we got from Templeton Farm, a local place in East Montpelier Vermont that raises grass-fed beef (templetonfarmvt@gmailcom). The recipe itself is simple enough: Just sear the meat and bake. It was heavenly and paired well with mashed potatoes.

Ler me add that this recipe can also go well with pot roast, or any large piece of beef. You can also do it with individual steaks. As stated many times before, you are only limited by your imagination. So, go beyond it.

MRINATED SKIRT STEAK

Ingredients:

Skirt Steak, about 3.5 pounds (can use boneless chuck or pot roast)
¼cup maple syrup
¼ cup soy sauce
¼cup Worcestershire sauce
¼  cider vinegar
¼cup olive oil (just pour prior to baking in oven)

Instructions:

  1. Marinate meat in a glass container or plastic bag in the refrigerator for several hours or up to 2 days.
  2. Preheat oven to 425 degree F.
  3. While oven is heating, pour olive oil over meat. Place meat in a baking pan or skillet and, over high-medium heat, sear meat on both sides for 2 minutes.
  4. Place in oven and bake. Be aware that skirt steak cooks fast, so flip after 4 minutes, focusing on reaching an internal temperature of 130 degrees F. (for medium rare) using an instant-read thermometer. You can bake it a few minutes longer (about 10-15 minutes total) for medium well or well-done. Do not overcook. Remember, as stated above, skirt steak cooks fast and can get tough if overdone.
  5. Remove from oven and let for 5-10 minutes for juicy results. When serving, slice against the grain,
    Yield: 4-6 servings.