Last week on our STEAKNIGHT a new marinade had emerged. My friend Doc pulled this out and it became an instant favorite amoung the group. It was one of the most distinct flavors I have ever tasted. If I didn’t share this with you it would just be wrong. This steaks flavor has more to do with the cooking technique then it does with the marinade. The key in this one is the oil.
- 1- 1 lb. Skirt Steak
- 1 Cup Extra Virgin Olive Oil
- 3 Tablespoons Granulated Garlic
- 3 Cloves Garlic Chopped
- 2 Tablespoons Dried Thyme
- 3/4 Cup Fresh Parsley Chopped
- 1/2 Cup BBQ Sauce (Your favorite is fine)
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Pepper
First take your skirt steak and season both sides with salt, pepper, and graunulated garlic. In a bowl combine BBQ sauce, chopped garlic, rice wine vinegar, soy sauce, thyme, and parsley. Whisk mixture constantly as you slowly add the olive oil, until combined. Place your skirt steak in a sealable ziplock bag, pour your mixture over the steak. Refrigerate a minimum of 3 hours but overnight is best. After your steak has marinated remove from refrigerator and bring to room temperature.
Now here is the more important cooking process I was talking about. It’s time to turn up the heat, you will need to get your grill SCREAMING HOT before your ready to cook. Once the grill is ready place your skirt steak on the grill making sure you have plenty of oil on the meat. This will create a flame up which is what you want. Cook for about 60 seconds with the flame, once 60 seconds is up flip the steak and repeat on the other side. If the flame dies down dip steaks back into the marinade then return to heat so that it flares up again. This burning of the marinade is what give the meat its distinct flavor. After your 2 minutes of fire cooking, cook 5 minutes per side on high heat, uncovered. If you like your steak a little more medium, cook for another 2-3 minutes per side.
Try this amazing recipe and let us know what you think. Ooooof . . . it’s so good.