1 cup olive oil
⅔ cup sherry wine vinegar
2 tablespoons lemon juice
1 cup fresh parsley leaves
3 tablespoons fresh minced garlic
¼ cup fresh basil leaves
1 tablespoon fresh oregano
2 tablespoons minced shallots
1 tablespoon kosher salt
1 tablespoon black pepper
¼ teaspoon crushed red pepper
2 pounds skirt steak

  1. In a food processor, combine olive oil, sherry, lemon juice, parsley, basil, oregano, garlic, and shallots. Blend but do not purée. Add salt, black pepper, and crushed red pepper.
  2. Transfer sauce to a bowl. Add skirt steak (it should already have been soaked and pounded thin) and marinate for 2 to 4 hours.
  3. Meanwhile, preheat oven to 350ºF. Heat a grill pan or grill, and grill skirt steak for 6 minutes on each side. Return meat to the sauce and bake for 15 minutes.


Yield: 6 servings

For more great recipes, check out this weeks issue of Whisk by Ami