Ingredients
3/4 cup balsamic vinegar
1/2 cup corn oil (or other neutral oil, canola or grapeseed)
1/4 cup Soy sauce
2 shallots, roughly chopped
4 garlic cloves
1 tbsp cayenne pepper
1 bunch chopped fresh cilantro leaves
1 tsp ground black pepper
1 tbsp kosher salt
4 lbs skirt steak, cleaned of exterior fat and connective tissue
Instructions
Put all ingredients, except steak, in a blender and blend until smooth.
Place steak in glass container or plastic ziplock bag, and pour marinade all over skirt steak. Marinate, refrigerate for 3 to 4 hours before grilling, but no more than 10 hours.
Remove skirt steak from marinade.
Grill steak over medium-high heat for 5 minutes per side, for medium-rare.
Let steak rest for 10 minutes, then slice steak thinly against the grain, starting at one corner and cutting on the bias.
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