Zinfandel Marinated Skirt Steak

Zinfandel Marinated Skirt Steak

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Wine and steak make a great combination...why not cook them together? This delicious recipe will have you doing just that in no time.

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Time needed

20 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 bottle of good Zinfandel
  • 4 large cloves of garlic, sliced paper-thin with sharp paring knife
  • 2 Tbs. Splenda
  • 2 tsp. sea salt
  • 1 tsp. freshly ground black pepper, preferrably Tellicherry
  • 1/2 tsp. freshly ground allspice, preferrably Jamaican
  • 1/4 C. olive oil
  • 2 skirt steaks, about 1 lb. each after trimmed of all skin and fatty tissue
  • 2 Tbs. diced fresh chives
  • 1 Tbs. picked fresh thyme leaves
  • 4 sprigs of fresh herbs for garnish

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Directions

In medium saucepan, combine red wine, garlic and Splenda, bringing to a boil over medium-high heat. Cook about 20 minutes until reduced, until thickened enough to coat the back of a spoon. Remove and allow to cool. Reserve half for the sauce, refrigerating covered with plastic wrap if overnight. In small bowl, combine half of the Zinfandel reduction with the 2 tsp. of salt, 1 tsp. of black pepper, the allspice and olive oil. Place the skirt steaks in heavy sealing plastic bag, adding the marinade to thoroughly coat. Refrigerate at least 4 hours or, better, overnight.

To serve: Preheat your grill. Carefully season with a little cooking oil. Remove steak from marinade. Using tongs, place on the grill, cooking until well seared (about 5 minutes.) Carefully turn over and finish cooking for about 3 minutes. Cook at about 120 degrees as tested by an instant thermometer for rare to medium-rare. Remove from grill and allow to rest covered loosely with piece of foil for 8 minutes. While steak is resting, reheat the other half of the Zinfandel reduction until warm. On a cutting board, cut the steak across the grain on a 45-degree angle into thin slices. Transfer to warm serving plates. Drizzle the warm Zinfandel reduction across the meat. Sprinkle with chives and thyme. Garnish with sprig of herbs and serve immediately.


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