Recipe of the Month

Ingredients:

• ½ cup balsamic vinegar 
• 1 tablespoon maple syrup 
• 2 garlic cloves, minced 
• 1 teaspoon crushed dried rosemary coarse salt and ground pepper 
• 1 ½ pounds skirt steak

Directions:

In a resalable plastic bag or shallow baking dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon salt and ½ teaspoon pepper. Pierce meat all over with fork; add to marinade, and turn to cost. Let marinate at room temperature at least 15 minutes or cover and refrigerate up to 1 day. Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes. Slice into thin pieces. This goes well as a topping to summer salads!

For camping-prep ahead of time. Make marinade. Place steak and marinade in a freezer friendly bag and freezer flat. This will last days in your cooler on ice. Monitor to make sure it is mostly defrosted by the time you want to cook.  

Recipe Source: Everyday Food Magazine (and made in Tahoe Forest Cooking Club)