See Also: · Beef Dishes · Meat Dishes · San Benito County Cooks
Skirt Steaks with Fresh Herbs
by Suzanne Gere for Beef Week 1997, Barbecue/Grill Division
1 1/2 to 2 pounds skirt steak, trimmed of excess fat
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon Grey Poupon mustard
1 clove garlic, minced
1/2 teaspoon coarse ground pepper
12-15 three inch sprigs of fresh herbs, such as thyme, rosemary, tarragon
Cut steaks into 12 inch pieces, arrange in a 9 by 13 inch glass dish. In a small bowl, mix vigorously all the ingredients except herbs and reserving some pepper. Pour marinade over meat and refrigerate for 2-4 hours, turning occasionally. Soak herbs in fresh water for 30 minutes. Lift meat from marinade and drain and weave onto long metal skewers. Tuck an occasional sprig of herbs between skewer and meat on both sides of skewers. Place skewers on hot grill. Cook, turning meat often, until done to your liking, about 6 minutes for rare. Makes about 6 servings. Slice meat on the diagonal and lightly sprinkle with remaining pepper before serving.
Recipe created 1997-07-25.
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