Grilled Skirt Steak with Rosemary & Garlic Infused Olive Oil

[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=”https://labarre.com.au/product/rosemary-and-garlic-infused-olive-oil/”][/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=”https://labarre.com.au/product/lemon-infused-olive-oil/”][/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.

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