Herb And Garlic Skirt Steak
makes 4-6 servings
Instead of marinating the meat, we drizzled marinade ingredients over just-cooked steak for a lighter, fresher flavor. Be warned: This one's for garlic lovers.
Read more about this recipe at the Washington Post.
6 large cloves garlic, smashed
Rosemary from 2 (5-inch) sprigs, finely chopped
Thyme leaves from 8 sprigs
4 tablespoons extra virgin olive oil
1 1/2 teaspoons cracked black pepper, or to taste
2 (about 2 1/4 pounds total) skirt steaks
prep: 10 minutes
total: 20 minutes, allow the steak to rest for 10 minutes before serving
shallow bowl
grill (or large skillet)
cutting board
1. In a shallow bowl, combine the garlic, rosemary, thyme, oil and pepper, and set aside.
2. Preheat the grill, or place a large skillet over medium-high heat.
3. Season the steak on both sides with salt and freshly ground pepper to taste. Grill or cook the steaks over medium-high heat, turning once, for about 4 minutes per side for medium rare.
4. Transfer the steak to a cutting board and set aside to rest for about 10 minutes.
5. Using a sharp knife, thinly slice the steak against the grain and fan the slices on a platter.
6. Before you spoon the herb sauce over the steak, you may want to remove the smashed garlic cloves or finely chop one of them into the sauce.
