The Best Grilled Steak Ever

• 1 head Garlic
• 1 bunch Fresh Rosemary Or 3 Tablespoons Dried
• 2 pounds Skirt Steak
• 13 cups Light Olive, Canola, Or Blended Oil
• Kosher Salt
• Freshly Ground Pepper, to taste
• 1 bag Ziploc, Large

1. First, peel all the garlic and chop it up.
2. Rough chop.
3. You dont want minced but you dont want big, ungainly chunks either.
4. Toss the garlic in the Ziploc bag.
5. Then strip your rosemary stalks and throw the leaves in the bag too.
6. You can give them a rough chop if you want but its not entirely necessary.
7. Throw the now naked stalks in the bag too.
8. If you use dried rosemary, heat it up in a sauce pan with the oil, slowly heating it, not to boiling, and then let it cool.
9. Stick it in the fridge if you want.
10. It should be fine in about ten minutes.
11. Heating the dried rosemary releases the flavor thats been freeze-dried.
12. Or whatever.
13. Then, take your steak and cut it in half, so itll fit in the Ziploc with having to get too twisty.
14. Add your oil or your rosemary oil (depending on which method youve used) and let the steak marinate for at least a half hour in the fridge.
15. Up to overnight.
16. Then, get your grill nice and hot.
17. I mean HOT.
18. Take your steak out of the bag and lay it on some sort of cookie sheet.
19. Generously salt and pepper both sides.
20. Very generously.
21. Place your steaks on the heated grill and char on each side about five minutes.
22. You want a nice char on the outside, and rare-medium rare on the inside.
23. Or whatever temp you want.
24. Let rest five minutes and cut into thin-ish slices on the diagonal.
25. Eat.
26. Die.
27. Repeat.

garlic, rosemary, skirt, light olive, kosher salt, freshly ground pepper

Taken from tastykitchen.com/recipes/main-courses/the-best-grilled-steak-ever/ (may not work)