Skirt steak is one of my favorite cuts of meat. It is known more for it’s flavor than it’s tenderness, so a marinade is key to a perfect steak, as it does wonders for tenderizing. When creating a marinade, quality ingredients are very important. You are flavoring your meat after all… This is where I use the Fiore Vanilla Balsamic and Fiore Melgarejo Hojiblanca olive oil. The vanilla balsamic has a wonderful mellow complex flavor with that fantastic balsamic tang while the olive oil has a robust grassy fruity clean flavor. If you’re going to bathe your cut of meat overnight, it should be in the pure luxury that Fiore oil and vinegar provide. This particular recipe for skirt steak can be used in so many ways such as in fajitas, on a salad, served with a side of rice, or in a stir fry. Any way you go with it, you are sure to have a wonderfully delicious piece of meat. You can find Fiore products at their many Maine locations including Bangor, Rockland, Bar Harbor, Freeport, Lewiston, Newport, and seasonally in Vinalhaven and Northeast Harbor, or on their website at www.fioreoliveoils.com.
- 1-1 1/2 lb. skirt steak
- 1 cup Fiore Vanilla Balsamic Vinegar www.fioreoliveoils.com
- 1/3 cup brown sugar
- 2 cloves garlic, smashed
- 1 teaspoon pepper flakes
- 1/3 cup Fiore Melgarejo Hojiblanca olive oil www.fioreoliveoils.com
- salt and pepper
In a heavy duty ziplock bag, combine all ingredients. Place bag inside a bowl to prevent leaking. Refrigerate for at least 2 hours, overnight if possible.
Remove steak from refrigerator at least 30 minutes before cooking. Over high heat on a grill or grill pan, cook 2-4 minutes per side. Allow to rest on a cutting board for 10 minutes and slice against the grain.