Dijon-Marinated Grilled Skirt Steak Recipe
- 1/4 cup (60ml) Dijon mustard
- 2 tablespoons (30ml) champagne vinegar, such as
- 1 tablespoon chopped rosemary needles
- 1 teaspoon freshly ground black pepper
- 1 pound (450g) skirt steak,
- In a small bowl, mix together mustard, champagne vinegar, rosemary, and black pepper.
- Place steak in a zipper-lock bag and pour marinade on top, pushing it around to make sure steak is well coated. Refrigerate for 4 hours.
- When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
- and
- grilling grate.
- Remove steak from bag, scraping off excess marinade. Grill steak over high heat until desired doneness has been reached, meat has developed a nice exterior char, and an instant-read thermometer inserted into the center registers 115 to 120u0b0F (46 to 49u0b0C) for medium-rare or 125 to 130u0b0F (52 to 54u0b0C) for medium (about 4 minutes per side for medium-rare). If marinade threatens to burn, transfer steak to cooler side of grill to finish cooking. Let steak rest 5 minutes before slicing and serving.
mustard, champagne vinegar, rosemary needles, freshly ground black pepper, skirt steak
Taken from www.seriouseats.com/recipes/2017/08/grilled-skirt-steak-dijon-mustard-champagne-vinegar-marinade-recipe.html (may not work)