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 -2 Pound Skirt Steak, Cut In Half Across The Grain
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.