Grilled Marinated Skirt Steak
Suggested Pairing – 2017 Joel Gott Cabernet Sauvignon, California
- 1 ½ lbs choice skirt steak 1 TBSP kosher salt
- 1 cup red wine 1 tsp black pepper
- ½ cup Worcestershire sauce
- 4 rosemary sprigs chopped
- 2 shallots minced 6 thyme sprigs chopped
- 4 garlic cloves minced ½ cup basil pesto
- ½ cup olive oil
- ¼ cup soy sauce
Combine all ingredients up to the black pepper. Mix in blender or with an immersion blender. Reserve 1 cup for the sauce. Combine steak with remaining marinade in shallow baking dish and top with chopped herbs.
Cook on preheated grill about 5-6 minutes per side or to desired doneness. During the last few minutes of cooking brush pesto over meat and close grill lid. Pull meat off and let it rest.
While the meat is resting heat remaining marinade and whisk in about 2 TBSP slurry to thicken(small amount of cornstarch and water mixed to paste consistency). Continue heating sauce slowly until slightly thickened, add a little more slurry if needed.
Thin slice meat and serve with your favorite potato and vegetable and finish with sauce. (Serves 4)