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.