- Coarse salt and freshly ground black pepper
- 1 cup heather or clover honey
- 1/4 cup fresh garlic, sliced
- 1/4 cup fresh ginger, sliced
- 1/4 cup Pompeian Balsamic Vinegar
- 1/4 cup Pompeian OlivExtra
- 2 lbs. skirt steak, trimmed of all excess fat
- 3/4 cup tamari or light soy sauce
1. In the workbowl of a food processor, with the machine running, drop the garlic and ginger through the feed tube and process until finely minced. Add the Pompeian OlivExtra oil, Pompeian Balsamic Vinegar, tamari and honey and process until smooth.
2. Cut the skirt steak into 4 pieces (about 1/2 pound each) and place them in a large zip-lock bag. Pour the marinade over them and seal the bag. Set the bag in a bowl and refrigerate for 24 hours, turning the steaks in the marinade several times.
3. The next day, prepare the charcoal grill. Remove the steaks from the bag and wipe off the excess marinade.
4. When the coals are red hot, sprinkle each side of the skirt steaks with a little coarse salt and pepper. Brush the grill with a little Pompeian OlivExtra oil and place the steaks on the grill, directly above the hot coals. Grill 2 to 3 minutes per side or until nicely browned, basting often with the marinade. The internal temperature should register about 135° F in the center on a meat thermometer for medium rare.
5. Transfer the steaks to a cutting board and let sit for a couple of minutes before slicing. Cut the meat across the grain on the bias into thin slices. Garnish with sprigs of cilantro and serve with a spicy corn and black bean salad (see recipe