Skirt steak shines with a marinade of red wine, Worcestershire, garlic, onion, and rosemary. Grill quickly over high heat, slice thin, and serve for steak tacos, with grilledwinter squash, or as part of a hearty sandwich. Recipe inspired by The Reluctant Gourmet.
Combine herbs and everything else except the olive oil in a blender and pulse until smoothly blended
Now drizzle olive oil into blender a little bit at a time to emulsify oil with ingredients
Marinade the skirt steak in a resealable plastic zip lock bag from 2 to 8 hours, depending on degree of tenderness you prefer.
When skirt steak is marinaded to preference, prepare the grill and cover to heat the grill grates quickly.
Skirt steak cooks quickly. Arrange steak without crowding on grate and close the lid during the initial searing process (2-3 minutes per side) to develop crust on the steak and then open the lid for the final 2-3 minutes per side to attain a nice caramelization and smoky flavor for the steak.
Notes
Use a meat thermometer to ensure steak is cooked to desired level of doneness (125 to 130 degrees works for me) and allow the steaks to rest on a cutting board for 10 minutes to allow juices to settle. Slice against the grain.Skirt steaks are thin and can be properly cooked on a grill, or in a grill pan or cast iron skillet. Heat your gas grill to at least 450°F. Heat a grill pan or cast iron skillet over medium high heat.