SERVES 4 Wine Rose­mary Mar­i­nated Skirt Steak

Taste & Travel - - Destinations -

Skirt Steak 2 Red Wine 1 cup lb

Worces­ter­shire Sauce 2 Tbs

Di­jon Mus­tard Dried Thyme

3 Tbs 2 Tbs

Rose­mary 5 large sprigs, leaves stripped off and diced

White Onion Gar­lic 8 cloves, diced Bal­samic Vine­gar Olive Oil Salt 1 tsp

1, diced cup

Freshly Ground Black Pep­per 2 tsp PUT the steak in a shal­low dish or plas­tic bag. Whisk to­gether all other in­gre­di­ents and pour over the steak. Mar­i­nate for 6–8 hours in the re­frig­er­a­tor.

TAKE the meat out of the re­frig­er­a­tor 30 min­utes be­fore cook­ing to let it come to room tem­per­a­ture. Grill over hot coals or in a grill pan un­til done to your lik­ing. Al­low to rest cov­ered in foil for 15 min­utes. Slice against the grain to serve.

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