September 24, 2009
Skirt Steak: serves 4-6 people
2 lbs of skirt steak
1 tbs finely chopped sage
1 tbs finely chopped rosemary
3 cloves minced garlic
2 tbs olive oil
1 tbs balsamic vinegar
1 tsp oregano
salt and pepper to taste
Combine all ingredients in a mixing bowl and rub all over skirt steak.
Refrigerate for at least two hours then grill or barbeque over medium to high heat until medium rare.
Let set for five minutes and serve.
Try not to cut into the steak as it is cooking, as this will release all the juices and dry out the meat.
Great with grilled fennel, vegetables or potatoes.
