HERB MARINATED SKIRT STEAK
WITH DARK CHOCOLATE PORT WINE REDUCTION
PART 1: MARINADE
2tbsp minced garlic
Juice and zest of 2 lemons
1 heavy pinch of crushed red pepper
Corse ground kosher salt
1 tbsp black pepper corns
1 sprig of rosemary
2 sprigs of thyme
2oz apple cider vinegar
1 tbsp Dijon mustard
DIRECTIONS:
Combine all ingredients in a mixing bowl and whisk thoroughly to partially emulsify.
Pour marinade over skirt steak, flip to coat both sides, cover and refrigerate for 4 hours
PART 2: REDUCTION
1 cup port wine
½ cup of granulated sugar
1tsp kosher salt
½ tsp ground black pepper
DIRECTIONS:
In a small sauce pot combine balsamic and port. Bring to a simmer and reduce by half. Then add your sugar, salt, and pepper. Allow to simmer until the mixture has reached a syrup like consistency. Transfer into a safe container and cool in the refrigerator.
Drain marinade from skirt steak and grill or sauté to preferred internal temperature, and drizzle wine reduction and serve with your favorite sides.
Products Used:
Made with fresh wild rosemary! Crushed with organic Chemlali olives like all of our Agrumato oils! This herb oil embodies the heart and soul or rosemary. It is both complex and aromatic. Use with poultry, pork or lamb. Spectacular drizzled over sautéed vegetables and roasted potatoes.
(ALL NATURAL WITH NO ARTIFICIAL FLAVORS OR ADDITIONAL
INGREDIENTS!)
Our Dark Chocolate balsamic vinegar is rich, thick, and resounds with the complexity of three different single origin chocolates responsible for the depth of its flavor. Drizzle over vanilla ice cream, blondies, mix with fresh berries, fruit salad, or add a zing to your chicken mole sauce. Pairs beautifully with our Orange olive oil.