Place the skirt steak in a large ziplock bag. Add the olive oil, balsamic, soy sauce, worcestershire sauce, mustard, parsley, and pepper to the bag. Shake the bag & move the steak around with your hands to cover all sides with the marinade. Put the bag in the fridge to marinate overnight.

When you’re ready to make dinner, light a grill or turn the broiler section of your oven on high. When the grill or broiler is hot, place the steak the grill or put the steak on a broiler pan and put under the broiler. Cover the grill / close the broiler & cook for about 5 minutes, or until the side closest to the flames has 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 another 3 minutes or so, until the steak is nicely browned again.

Remove from the broiler or grill and let rest on the cutting board for 5 minutes. 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 strips, cutting against the grain (this helps make the slices tender, instead of chewy).

Mound the steak slices onto a serving platter & serve. This goes great with baked or roasted potatoes, and an easy veggie, like sauteed swiss chard or butter lettuce salad.