CHARLOTTE, NC (WBTV) - Block & Grinder Argentinean Marinated Skirt Steak
From Chef Mike Courie at Block and Grinder
2 Tbl Chives minced
2 Tbl Parsley Minced
2 Tbl Rosemary Minced
2 Tbl Thyme minced
Juice of One lemon
1 Tbl Salt
1 Tbl Pepper
2 Cups of Red Wine Vinegar
2 cups Soy Oil
Combine all ingredients, except oil, in mixing bowl,slowly add oil while whisking to create an emulsion
Place skirt steak in a non-reactive container (When a recipe calls for a non-reactive cookware, use clay, enamel, glass, plastic, or stainless steel.) Or zip-lock bag.
Pour marinade onto steak, and refrigerate for 2-4 hours.
Heat grill or skillet to medium heat and cook steak 2-3 minutes on either side for medium temperature.
Allow steak to rest for 5-10 minutes before slicing, to allow the proteins to relax and hold the steaks natural juices.