1/4 cup Olivier Dipping Oil with Toasted
Parmesan Garlic & Herbs
more for drizzling
1/4 cup balsamic vinegar
2 pounds skirt steak
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a small bowl, whisk together the 1/4 cup Parmesan oil and balsamic vinegar. Place the steak in a sealable plastic bag and pour in the marinade. Remove all of the air from the bag and seal, then shake to coat the meat evenly with the marinade. Refrigerate for 2 to 4 hours.
Prepare a medium fire in a grill.
Remove the steak from the marinade and wipe off the excess. Season the steak with salt and pepper. Arrange the steak on the grill and cook, turning once, until nicely grill-marked, about 10 minutes total for medium, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Drizzle with additional Parmesan oil and serve immediately.
This recipe yields 5 to 6 servings.
Comments: A long, thin, fibrous piece of meat cut from the underbelly, skirt steak takes well to marinades and is delicious when grilled. To increase the tenderness of this somewhat tough cut, marinate the meat and slice it against the grain after cooking. This recipe is also excellent with flank steak.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 269
Calories from Fat 54.3%
Total Fat
16g
Cholesterol
77mg
Sodium
105mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
29g
Exchanges: 4 1/2 Lean Meat
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
