Ingredients
Equipment
Method
Directions:
- In a mixing bowl, combine the extra virgin olive oil, fresh thyme, fresh rosemary, black pepper, bay leaf, and minced garlic. Whisk together until well blended.
- Place the skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is completely coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 1 hour, or for best results, overnight.
- Preheat your grill or grill pan over medium-high heat. Ensure it’s nice and hot to achieve a beautiful sear on your steak.
- Remove the steak from the marinade, allowing any excess marinade to drip off. Season both sides with fine sea salt to taste. Place the steak on the hot grill and cook for about 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness.
- Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat. Slice against the grain, serve, and enjoy!
Notes
- For extra flavor, add red pepper flakes to the marinade.
- Leftover steak can be chilled in salads or quickly reheated in a skillet.
- Try pairing with seasonal vegetables or a fresh salad.