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.
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