Place the skirt steak in a large ziplock bag. In a bowl combine the soy sauce, balsamic vinegar, olive oil, minced garlic, kosher salt mix together and then pour into the bag with the steak. Close the ziplock and move the steak around with your hands to make sure all sides of the steak are covered with the marinade. Put the bag in the fridge for at least an hour before cooking.

Remove the steak from the fridge and let it come to room temperature while you prep your cooking surface. Either light a grill to fight heat or turn the broiler section of your oven on high heat. When the grill or broiler is hot, place the steak on the grill or put the steak on a cookie sheet with a cooling rack on top and put it under the broiler. Cover the grill / close the broiler & cook for about 4-5 minutes, you want to achieve a nice char on the edges (don’t skimp on this- the caramelized balsamic adds a lot of flavor!). Flip the steak and cook for an additional 3-4 minutes, until the steak is nicely browned again.

Remove from the broiler or grill and let rest on the cutting board for 5 minutes before cutting. Cut the long strip of steak into thirds or fourths, cutting with the grain, to create sections that are as long as you want your steak strips to be. Then, turn each piece of steak and slice into thin strips, cutting against the grain (this helps make the slices tender, instead of chewy).

Add the steak slices onto a serving platter, drizzle the juices from steak, top with fresh herbs (optional). Serve with your favorite veggies, sides and/or a salad.