GRILLED STEAK (skirt, flank or hanger)
1 pound skirt, flank or hanger steak
- ½ cup EVOO
- ¼ cup red wine vinegar
- 1 Tablespoon parsley, minced
- 1/2 teaspoon sea salt
- 2 teaspoon coriander
- 1 teaspoon garlic paste
- 1 teaspoon shallot paste
Place steak in non-reactive pan; combine remaining ingredients and marinade streak for a minimum of 2 hours before grilling.
At service, remove steak and drain off excess marinade; grill on medium high heat until crisped and marked well, 5-7 minutes, turn, repeat 3-5, and remove; let stand 2 minutes before slicing.