1 shallot, chopped
1 cup parsley leaves
1 pound skirt steak
1/4 cup Pompeian Organic Robust Extra Virgin Olive Oil
3 Tablespoons Pompeian Organic Red Wine Vinegar
3/4 teaspoon black pepper
3/4 teaspoon salt
4 cloves garlic, chopped
- In a food processor, combine parsley, shallot, garlic, Pompeian Organic Red Wine Vinegar, Pompeian Organic Robust Extra Virgin Olive Oil, and 1/4 teaspoon each of the salt and pepper. Pulse until combined and set aside.
- Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/2 teaspoon salt and pepper over steak. Grill about 3- 4 minutes per side.
- Remove steak from grill and place in a glass baking dish. Spread the prepared sauce over top and cover the dish with foil; allow to sit for 5 minutes.
- Remove steak from dish and slice. Serve with sauce that remains in the baking dish.