Espresso Balsamic Skirt Steak

Steak, but make it dramatic.
Rich, smoky, juicy steak—grilled to medium rare, sliced across the grain, sprinkled with flaked sea salt.

Ingredients:

• 1 garlic clove, chopped
• ¼ cup Olive Amelia Espresso Balsamic Vinegar
• ¼ cup Dijon mustard
• ¼ cup packed light brown sugar
• 2 tbsp. Olive Amelia Garlic Olive Oil
• 1 tsp freshly ground black pepper (plus more)
• 1 small shallot, chopped
• 1½ lb. skirt steak, cut into 4 pieces
• Kosher salt

 Directions:

1. Whisk shallot, garlic, espresso balsamic, mustard, brown sugar, olive oil, and pepper in a bowl.

2. Marinate: Pour half into a resealable bag with steak. Seal and let sit at room temp for 1 hour (or refrigerate up to 1 day).

3. Reserve the rest of the marinade — cover and chill.

4. Bring steak to room temp before grilling.

5. Grill over medium-high heat, turning and basting with reserved marinade, for 8–10 minutes total (medium-rare perfection).

6. Rest for 10 minutes. Slice against the grain. Finish with flaked sea salt. Shovel into your face with grace.

Pro tip: Serve with grilled bread or chimichurri if you’re feeling extra fancy.