SKIRT STEAK, GRILLED
- 1 medium yellow onion, chopped
- 6 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon each fresh ground coriander and black pepper
- 3 tablespoons parsley, chopped
- 1/4 cup red wine vinegar
- 3/4 cup EVOO
- 1-2 pieces of skirt steak, cleaned of silver skin and fat
- 8-16 6-inch bamboo skewers, soaked in water for 10 minutes at least
In food processor or blender, add the onion, garlic, salt, coriander, pepper parsley, vinegar and EVOO. Blend by pulsing. Set aside while preparing the pin-wheel steaks.
Cut skirt steak in half through the middle, leaving you with 2 shorter pieces. Cut each half lengthwise in half, leaving you with 8 longer strips total.
Roll each strip from one end to the other rolling as a pin-wheel. Pieces may break and the shorter pieces can be rolled up inside the pin-wheel. Once pin-wheel is formed, remove 2 of the skewer sticks from water and pierce through the meat through the center using two sticks in two different directions. Using kitchen shears shorten skewers to be closer to the meat.
Place the pin-wheels into shallow dish. Cover meat with the marinate. Turn steaks coating both sides. Refrigerate 8-24 hours, turning steaks in marinade 2 or 3 times.
To grill, preheat the grill on highest setting. Remove steaks from the marinade. Lightly season steaks with salt. Place salt side down onto preheated grill. Grill to rare or medium rare. Overcooking this cut of meat using this method may cause the meat to toughen.