Sunday, May 22, 2011

Grilled Rosemary & Garlic Skirt Steak

Adapted from epicurious iPhone App
which magically transferred the "favorite" to my iPad app!

Printable Recipe

Prep time: 15 minutes
Marinate time: 2 hours to overnight in the fridge
Grill time: 10 minutes
Rest time: 5 minutes to relax the muscle and reabsorb the juices

Serves 2 If you have an unexpected guest or two, you can slice across the grain and serve over a large salad.

1 Flank or skirt steak
3 large cloves garlic, minced
2 tbsp fresh rosemary, chopped
¼ c cider vinegar
¼ cup olive oil
1 tsp freshly ground black pepper
1 tsp salt

If you’re using flank steak, you only need to lightly score the meat across the grain so that the marinade can penetrate.

If you’re using skirt steak, you need to peel off the covering membrane on both sides. Sounds complicated, but really it’s very simple.
1. Just slip your finger between the membrane and the meat at one edge and gently enlarge the space.

2. Once you have enough membrane to grip easily, Hold the meat down on the cutting board close to the membrane and pull the membrane back. Continue the process, moving your meat-covering hand close to the membrane as you pull.

3. Remove any extra fat layer and lightly score the meat across the grain.

4. I use a food processor to combine all the marinade ingredients first, but you can mince the garlic and finely chop the rosemary by hand before adding the rest ofl the marinade ingredients in a large zip lock bag. Make sure the marinade is well blended. Add the scored meat to the baggie, massaging the marinade into the meat.

5. Chill for at least 2 hours or overnight before grilling. Turn the steak once or twice.

6. Preheat grill my preferred way is the BBQ grill, but sometimes that’s not an option, so you can use one of these three options: 1) broiler in oven; 2) grill pan on top of stove over high heat; 3) Griddler or other electric indoor grill.)

7. Grill steaks about 5 minutes per side.

8. Remove steak from the grill and let it rest uncovered in the fridge for 5 minutes before slicing on the bias (against the grain – to keep this tough cut of meat really tender).

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