Grilled Skirt Steak with Balsamic-Apricot Marinade (GF)

Ingredients

• 1 pound skirt steak, trimmed and cut into smaller fillets
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tablespoon homemade Worcestershire sauce
• 2 teaspoons apricot preserves (or homemade peach preserves)
• 2 garlic cloves, minced
• 1 tsp sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 tsp dried oregano

Instructions

1. In a 9x13-inch baking dish (or gallon-size ziplock bag). Add all of the above ingredients (except the steak) and combine well. Cut the skirt steak into 3-4 fillets and place in marinade, making sure both sides are well coated. Marinate steak for at least 30 minutes at room temperature, or up to 12 hours in the refrigerator.
2. The key to juicy, tender meat is to bring it to room temperature prior to cooking. So be sure to take the marinated steak out of the frig about 30-45 minutes prior to grilling.
3. When ready to grill, preheat grill on high heat. Remove the steaks from their marinade, making sure to shake off excess marinade.
4. Grill steak over high heat for 2-3 minutes on each side for medium/medium rare depending on the size and thickness.
5. Remove steaks from grill; cover with foil, and allow to rest for 3-5 minutes. Thinly slice skirt steak against the grain. Serve with your favorite sides.