Skirt Steaks With Fresh Herbs
|Skirt steak||2 Pound, trimmed of excess fat|
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||3 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Fresh thyme sprigs/Fresh rosemary / tarragon sprigs||30 (Each 3 Inches Long)|
Cut steak crosswise into about 12-inch lengths, then arrange in a 9 by 13-inch dish.
In a small bowl, mix oil, vinegar, mustard, garlic, and pepper.
Pour over meat; turn meat to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
Soak herb sprigs in water to cover for about 30 minutes.
Lift meat from marinade and drain briefly (reserve marinade).
Weave each piece of meat onto a long metal skewer, rippling meat very slightly and tucking an herb sprig between skewer and meat on both sides of meat.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning often and basting with marinade, until done to your liking; cut to test (5 to 6 minutes for rare).