The artisanal craft of cultivating olive oil is rooted in our family's heritage, ensuring every drop is ethically extracted with care and passion. Our Organic EVOO is crafted with smooth and vibrant olives gives it the perfect balanced flavor. This oil has subtle notes of natural bitterness and spice, and a delicious bright olive fruit flavor. It’s a kitchen staple! It’s the star of all your marinating, grilling and sautéing needs, but it’s uses go as far as your imagination can take you in the kitchen.
Perfect For: Marinating, Grilling, Sautéing
Balsamic Marinated Skirt Steak
INGREDIENTS
- 2 lb skirt steak
- 2/3 Botticelli Balsamic Vinegar
- 3 tbsp. Botticelli Organic Cooking Extra Virgin Olive Oil
- 4 garlic cloves, minced
- Salt and pepper to taste
- ½ a lemon, juiced
- Fresh Italian Parsley, for garnish
PREPARATION
- In a large mixing bowl, or flat ceramic baking dish that’d fit the skirt steak, add the Balsamic Vinegar, Organic Cooking Extra Virgin Olive Oil, minced garlic, salt and pepper. Whisk together until well combined, then add the skirt steak ensuring that the marinade is touching as much of the marinated as possible.
- Cover with foil and let marinate in the fridge over night or for at least 2 hours. It is best if you flip or rearrange the steaks mid-way through the marinade process to ensure all the meat is evenly marinated. Remove from fridge 30 minutes before cooking.
- Once you’re ready to cook, preheat your grill or griddle to 450F.
- Once hot, place the skirt steak on and cook for about 5-7 minutes. Discard the marinade. Then flip to the other side and let cook for another five to seven minutes.
- Remove the steak from the grill once done and place on a cutting board. Let sit for 5 to 10 minutes.
- Sliced against the grain and if desired, sprinkle with more salt. Sprinkle with parsley and serve with your favorite sides.
TIP:
This dish pairs perfectly with mashed potatoes, over a salad, or paired with your favorite roasted vegetables.