Brooklyn Porterhouse With Cilantro Marinade Recipe

• 2 x Roasted Garlic cloves (see recipe)
• 1 Tbsp. Dijon mustard
• 1/4 c. minced fresh cilantro leaves Grated zest of 1/2 lemon
• 2 Tbsp. balsamic vinegar
• 2 Tbsp. extra virgin olive oil
• 1 1/2 lb skirt or possibly flank steak - (to 2)
• 1 tsp kosher salt
• 1/2 tsp freshly-grnd black pepper

1. To make the Cilantro Marinade: Place the roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar, and oil in a large shallow glass or possibly ceramic bowl and mash to a paste.
2. Place the steak in the marinade.
3. Cover and chill at least 8 hrs or possibly overnight.
4. turning occasionally.
5. Prepare the grill or possibly preheat the broiler.
6. Remove the steak from the marinade, reserving the marinade.
7. Sprinkle both sides of the steak with the salt and pepper.
8. Grill or possibly broil for about 5 min per side for medium-rare, basting occasionally with the reserved marinade.
9. Thinly slice on the diagonal and serve.
10. This recipe yields 4 servings.
11. Comments: "Brooklyn porterhouse" is a term which the meat packers in the old Jewish sections of New York used for skirt steak in the early twenties.

garlic, mustard, fresh cilantro, balsamic vinegar, extra virgin olive oil, skirt, kosher salt, black pepper

Taken from cookeatshare.com/recipes/brooklyn-porterhouse-with-cilantro-marinade-93527 (may not work)