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A solution to hot food becoming cold on the plate

Grilled Food Will Stay Warm to the Last Bite

June 7th, 2015 by DiningStones

TIP: Wrap your Dining Stone securely in aluminum foil and place on the grill to heat up and keep your food warm on the plate to the last bite!

GRILLED SKIRT STEAK

Ingredients

1/4 cup balsamic vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dark brown sugar

1 garlic clove, minced

1 pound skirt steak, trimmed and cut into 4 pieces

Cooking spray

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

 

Preparation

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1. Combine first 4 Ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once. Remove steak from bag; discard marinade.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon salt and pepper. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from pan; sprinkle with remaining 1/4 teaspoon salt. Tent with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices.

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