HERB MARINATED SKIRT STEAK

WITH DARK CHOCOLATE PORT WINE REDUCTION

PART 1: MARINADE

  • 4oz Rosemary Olive Oil

  • 2tbsp minced garlic

  • Juice and zest of 2 lemons

  • 1 heavy pinch of crushed red pepper

  • Corse ground kosher salt

  • 1 tbsp black pepper corns

  • 1 sprig of rosemary

  • 2 sprigs of thyme

  • 2oz apple cider vinegar

  • 1 tbsp Dijon mustard

DIRECTIONS:

  1. Combine all ingredients in a mixing bowl and whisk thoroughly to partially emulsify.

  2. Pour marinade over skirt steak, flip to coat both sides, cover and refrigerate for 4 hours

PART 2: REDUCTION

DIRECTIONS:

  1. In a small sauce pot combine balsamic and port. Bring to a simmer and reduce by half. Then add your sugar, salt, and pepper. Allow to simmer until the mixture has reached a syrup like consistency. Transfer into a safe container and cool in the refrigerator.

  2. Drain marinade from skirt steak and grill or sauté to preferred internal temperature, and drizzle wine reduction and serve with your favorite sides.

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