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Marinated Skirt Steak

Source of Recipe


From "The New American Steakhouse Cookbook"






List of Ingredients



• 3/4 cup balsamic vinegar
  
• 1/2 cup corn oil or other neutral oil (such as grapeseed or canola)
  
• 1/4 cup Worcestershire sauce
  
• 2 shallots, roughly chopped
  
• 2 garlic cloves
  
• 1 Tbsp cayenne pepper
  
• 1 Tbsp chopped fresh cilantro leaves
  
• 1 tsp freshly ground black pepper
  
• 1 Tbsp kosher salt
  
• 4 lbs. skirt steak, cleaned of all exterior fat and connective tissue
  






Instructions



1. Put all ingredients except the steak in a blender and blend until smooth. Pour the marinade over the skirt steak in a nonreactive pan. Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
   
   
2. When ready to cook the steaks, prepare your grill for grilling. Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
   
   
3. Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare. When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve hot or at room temperature.
   
   Makes 8 servings.