Skirt Steak in Reverse Marinade
2 lbs tri-tip, flank or skirt steak
salt & pepper to taste
1/4 c Balsamic Vinegar
1/4 c Olive Oil
1/8 c Fresh Basil
1/4 cup Fresh Rosmary Leaves
1/4 cup chopped Red Onion
1 1/2 cloves Garlic, chopped or pressed
1/2 tsp Salt
Freshly ground Pepper to taste
Heat up grill. Season the steak with salt & pepper and grill to preferred doneness.
While the meat is grilling prepare the marinade by combining all of the above ingredients.
The garlic is quickly dispatched using the pampered chef garlic press and the onion can be quickly chopped using the food chopper. (for product information click here).
When your steak is done, let rest for a few minutes so you don’t loose any juices when sliced.
Slice the steak and place in a shallow dish. Pour the marinade over the steak, cover with foil (& towel to retain heat) let stand for at least 5 minutes. Serve in marinade.
Serve with Sliced French baked potatoes and fresh squash.
Wine Recommendation; Syrah or Rhone