Grass fed or wild caught is a must for so many reasons. Our Nutrition Kitchen shops from Duane Clark thursday 10-6 at Sears Mall – or choose this vendor where family farms are hand picked for ethical practices and true free-range grazing. Shipping anywhere in the US is Free (small $9.95 handling charge to AK) with $75 order.
Serves 4
Ingredients
½ cup balsamic vinegar
1 tablespoon whole-grain mustard
2 garlic cloves, minced
½ tablespoon dried oregano
1 teaspoon crushed dried rosemary
½ cup extra-virgin olive oil, plus more for grilling
Coarse sea salt and ground pepper
1½ pounds skirt steak
grill & oil
Preparation
1. In a In a Magic Bullet or blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. Gradually add the oil; pulse in between additions (or leave the blender on) until creamy. Season lightly with salt and pepper.
2. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least an hour (OK – the truth is that I have gotten away with 15 minutes), or cover and refrigerate up to 1 day.
3. Heat grill to med-high; oil grates.
4. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare.
5. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
6. Slice and serve
serve and savor!
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