Argentinean Skirt Steaks

Ingredients

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds skirt steak

Directions

1. In a medium bowl, whisk together the olive oil, vinegar, oregano, thyme, rosemary, garlic, salt, and pepper. Place the steak in a shallow dish or resealable plastic bag and pour the marinade over the steak. Cover or seal and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat.
3. Remove the steak from the marinade and discard the remaining marinade. Grill the steak for 5 to 7 minutes per side, or until cooked to desired doneness.
4. Remove the steak from the grill and let rest for 5 minutes before slicing and serving.

Interesting Facts

• Skirt steak is a cut of beef taken from the lower chest area of the cow.
• Skirt steak is best cooked quickly over high heat.
• Skirt steak is often used in Mexican and South American dishes.
• Skirt steak is also called fajita steak.