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Grilled Skirt Steak

Skirt steak is a great choice for entertaining because it is one of the beefiest, most flavorful cuts of meat and usually quite affordable.  The one caveat is that skirt steak requires a bit of tenderizing ahead of time. This recipe uses wine, a natural tenderizer, to help break down the tough fibers in the meat.

Rioja Pairing: The deep beefiness of this cut of meat really calls for a red wine.  The tertiary aromas of leather and cigar present in many aged Riojas such as a Gran Reserva, would be an excellent complement to this dish.  You could certainly serve this with the wine used for the marinade.


  • 1 1/2 Pound skirt steak
  • 1 Tablespoon olive oil
  • 1 garlic clove, peeled and halved
  • 2 Tablespoons butter
  • sea salt and pepper to taste
  • 1 Cup red Rioja, preferably a Reserva or Gran Reserva


Using a fork, make a series of holes on both sides of the steak to help the marinade penetrate more effectively.  In a sealable bag or non-reactive bowl, combine steak and wine; allow to marinate for at least 1 hour, the longer the better.

Remove meat from marinade; season liberally with salt.  Reserve marinade for later use.

Brush grill with olive oil; cook steak until medium-rare, about 4 minutes on one side, then 3 minutes on the other.  Remove steak from grill; rub with garlic; let rest 5 minutes.

While meat is resting, transfer wine marinade to small saucepan over high heat; cool until liquid has reduced by half, about 5 minutes.  Wisk in butter, salt and pepper.  Spoon over sliced meat and serve.

Note: Be sure to slice skirt steak against the grain, otherwise the meat will be too chewy.