Grilled Skirt Steak with Rosemary & Garlic Infused Olive Oil

olive oil lemon infused stir fry
Prawn fried rice with Lemon Infused Olive Oil
April 9, 2016
zucchini slice
Zucchini Slice with La Barre Olive Oil
June 13, 2016

[vc_row][vc_column][trx_title color=”#000000″]Grilled Skirt Steak with Rosemary & Garlic Infused Olive Oil[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1 large cut of skirt steak”][/trx_list_item][trx_list_item title=”La Barre Rosemary & Garlic infused olive oil” link=””][/trx_list_item][trx_list_item title=”2-3 cloves of garlic diced”][/trx_list_item][trx_list_item title=”Zest of 1 lemon”][/trx_list_item][trx_list_item title=”Fresh basil and French parsley “][/trx_list_item][trx_list_item title=”Salt & Pepper”][/trx_list_item][trx_list_item title=”La Barre Lemon Infused Olive Oil” link=””][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Mix 1/4 cup La Barre Rosemary & Garlic infused olive oil, 1/2 of the diced garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for at least 20 minutes – over night preferable.
  2. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt.
  3. Stir in 1/4 cup La Barre Lemon Infused Olive Oil. Season herb salsa verde to taste with salt and pepper.
  4. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper  and remaining garlic pieces and grill until charred, 2-4 minutes per side (as desired).
  5. Transfer steak to a serving platter; let it rest for around 5 minutes which will allow the juices to accumulate on the platter. Transfer skirt steak to a cutting board and slice against the grain on a diagonal.
  6. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges if desired.


Comments are closed.