Name: Marinated Skirt Steak
Yield: Makes 8 servings
Ingredients: 3/4 cup balsamic vinegar; 1/2 cup corn oil or other neutral oil such as grapeseed or canola; 1/4 cup Worcestershire sauce; 2 shallots, roughly chopped; 2 garlic cloves; 1 tablespoon cayenne pepper; 1 tablespoon chopped fresh cilantro leaves; 1 teaspoon freshly ground black pepper; 1 tablespoon kosher salt; 4 pounds skirt steak, cleaned of all exterior fat and connective tissue

In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

Recipe notes

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