Yield (8 servings)
3/4 cup balsamic vinegar
1/2 cup canola oil (or other neutral oil: corn oil or grapeseed)
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tbsp cayenne pepper
1 tbsp chopped fresh cilantro
1 tsp fresh ground black pepper
1 tbsp kosher salt
4 pounds skirt steak (cleaned of exterior fat and connective tissue)
Put all ingredients except the steak in a blender and blend until smooth.
Place skirt steak in a ziplock bag and pour marinade into bag over steak, seal bag. Marinate in the fridge for 3 to 4 hours, but no more than 10 hours.
When ready to cook the steaks, prepare your grill for grilling. Remove skirt steak from marinade and grill steak over medium high heat for 4 to 5 minutes per side, for medium rare.
Let steak rest for 5 minutes, then slice thinly against the grain, starting at one corner and cutting on the bias.