Ingredients:
1 cupSimply Balsamic Vinaigrette Dressing & Marinade, plus more for serving
4 garlic cloves, finely grated
2 tablespoonswhole-grain mustard
1 tablespoonfresh thyme, roughly chopped
1 tablespoondark brown sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
2 to 3 tablespoonsolive oil, divided
1 1/2 poundsskirt steak, cut into 4 equal pieces
1 lemon
12 ouncescherry tomatoes, halved
1/2 cupfresh parsley (loosely packed), chopped
Directions:
In a glass dish or bowl, combine the Marzetti’s Simply Balsamic Vinaigrette Dressing & Marinade, garlic, mustard, thyme, and brown sugar. Season to taste with kosher salt and black pepper. Add the steak and toss to coat evenly. Prick the steak all over with the top of a sharp paring knife, then cover dish and refrigerate for 4 to 6 hours.
Once steak is marinated, remove dish from fridge. Heat a large cast-iron skillet over high heat. Remove the steak from the marinade and wipe off the excess, then pat dry with paper towels and season well with kosher salt and black pepper.
Add about 1 tablespoon of olive oil to the skillet. Add the steak and cook 2 to 3 minutes per side or until a thermometer inserted into the thickest part registers at about 125°F. Be careful not to let the crust get too dark—the residual sugar of the marinade can burn if left on heat for too long. Once the steak is fully cooked, transfer to a cutting board and set aside to rest for 10 minutes.
While the steak rests, zest and juice the lemon. In a large bowl, toss the tomatoes, lemon zest, parsley, 1 tablespoon olive oil, and about 1 tablespoon lemon juice. Season to taste with salt and pepper.
Thinly slice the steak against the grain and serve topped with cherry tomato salad and more Marzetti’s Simply Balsamic Vinaigrette Dressing & Marinade on the side.