Ingredients Original recipe yields 4 servings Ingredient Checklist ⅔ cup Marsala wine ¼ cup ketchup 6 cloves garlic, minced 2 teaspoons kosher salt 1 teaspoon dried rosemary 1 teaspoon ground black pepper 1 (1 1/2-pound) skirt steak, cut in half across the grain Directions Instructions Checklist Step 1 Whisk Marsala wine, ketchup, garlic, kosher salt, rosemary, and black pepper together in a large glass or ceramic bowl. Add skirt steak and turn to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 8 hours to overnight. Step 2 Preheat an outdoor grill for high heat, and lightly oil the grate. Step 3 Remove steak from marinade, shake off excess, and discard marinade. Step 4 Cook steak on the preheated grill until meat shines, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and let rest at least 5 minutes before slicing against the grain. Cook's Note: You can substitute 1 tablespoon fresh rosemary for the dried rosemary.
