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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
2 pounds skirt steak
1 cup Gefen Olive Oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup fresh parsley leaves
1/4 cup fresh basil leaves
1 tablespoon fresh oregano
3 tablespoons fresh minced garlic
2 tablespoons minced shallots
1 tablespoon Manischewitz Kosher Salt
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
Add the skirt steak to a container filled with water and let soak in the refrigerator for about an hour, changing the water every 20 minutes.
In a food processor, combine olive oil, sherry, lemon juice, parsley, basil, oregano, garlic, and shallots. Blend but do not purée. Add salt, black pepper, and crushed red pepper.
Transfer sauce to a bowl. Add skirt steak (it should already have been soaked and pounded thin) and marinate for two to four hours.
Meanwhile, preheat oven to 350 degrees Fahrenheit. Heat a grill pan or grill, and grill skirt steak for six minutes on each side. Return meat to the sauce and bake for 15 minutes.
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