Espresso Balsamic Grilled Skirt Steak

Steak, but make it dramatic. Rich, smoky, juicy, and grilled to perfection—this bold, flavorful steak is marinated in Olive Amelia Espresso Balsamic and Garlic Olive Oil, then finished with a sprinkle of sea salt for a showstopping main that’s anything but ordinary.

Ingredients:

• 1 garlic clove, chopped

• ¼ c. Olive Amelia Espresso Balsamic Vinegar

• ¼ c. Dijon mustard

• ¼ c. packed light brown sugar

• 2 Tbsp. Olive Amelia Garlic Olive Oil

• 1 tsp. freshly ground black pepper (plus more)

• 1 small shallot, chopped

• 1½ lbs skirt steak, cut into 4 pieces

• Kosher salt, to taste

• Flaked sea salt, for finishing

Instructions:

1. In a bowl, whisk together shallot, garlic, Espresso Balsamic, Dijon mustard, brown sugar, Garlic Olive Oil, and black pepper.

2. Pour half of the marinade into a resealable bag with the skirt steak. Seal and marinate at room temperature for 1 hour, or refrigerate up to 1 day. Cover and chill the remaining marinade separately.

3. Bring the steak to room temperature before grilling.

4. Grill over medium-high heat, turning and basting with the reserved marinade, for 8–10 minutes total for medium-rare.

5. Let the steak rest for 10 minutes. Slice against the grain and sprinkle generously with flaked sea salt.