In this recipe, a long marinating time allows many powerful ingredients to penetrate the skirt steak: the acid in balsamic vinegar and Worcestershire sauce doesn't just flavor the meat; it also breaks down connective tissues, making the meat tender. Serve this with tabbouleh salad or stewed tomatoes.

　　

Ingredients

Makes 8 servings

　　3/4 cup balsamic vinegar

　　1/2 cup corn oil or other neutral oil such as grapeseed or canola

　　1/4 cup Worcestershire sauce

　　2 shallots, roughly chopped

　　2 garlic cloves

　　1 tablespoon cayenne pepper

　　1 tablespoon chopped fresh cilantro leaves

　　1 teaspoon freshly ground black pepper

　　1 tablespoon kosher salt

　　4 pounds skirt steak, cleaned of all exterior fat and connective tissue

　　

Step 1

Put all ingredients except the steak in a blender and blend until smooth.

　　

Step 2

Pour the marinade over the skirt steak in a nonreactive pan.

　　

Break Point

Step 3

Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.

　　

Step 4

When ready to cook the steaks, prepare your grill for grilling.

　　

Step 5

Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.

　　

Step 6

Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.

　　

Step 7

When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.

　　The New American Steakhouse Cookbook , 2005, by David Walzog and Andrew Friedman, Broadway Books