Skirt Steaks With Fresh Herbs Recipe

Skirt Steaks With Fresh Herbs has a great taste. The meat steaks and herbs give the Skirt Steaks With Fresh Herbs an astonishing taste. Skirt Steaks With Fresh Herbs is inspired by restaurants internationally. Must catch it.




 Skirt steak2 Pound, trimmed of excess fat
 Olive oil1⁄2 Cup (8 tbs)
 Red wine vinegar3 Tablespoon
 Dijon mustard1 Tablespoon
 Garlic1 Clove (5 gm), minced or pressed
 Pepper1⁄4 Teaspoon
 Fresh thyme sprigs/Fresh rosemary / tarragon sprigs30 (Each 3 Inches Long)

Nutrition Facts

Serving size: Complete recipe

Calories 2417 Calories from Fat 1619

% Daily Value*

Total Fat 183 g281.2%

Saturated Fat 39.3 g196.5%

Trans Fat 0 g

Cholesterol 480 mg

Sodium 1943.4 mg81%

Total Carbohydrates 18 g5.9%

Dietary Fiber 9.1 g36.3%

Sugars 0.1 g

Protein 5 g9.8%

Vitamin A 57% Vitamin C 163.1%

Calcium 25.6% Iron 152%

*Based on a 2000 Calorie diet


Cut steak crosswise into about 12-inch lengths, then arrange in a 9 by 13-inch dish.
In a small bowl, mix oil, vinegar, mustard, garlic, and pepper.
Pour over meat; turn meat to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
Soak herb sprigs in water to cover for about 30 minutes.
Lift meat from marinade and drain briefly (reserve marinade).
Weave each piece of meat onto a long metal skewer, rippling meat very slightly and tucking an herb sprig between skewer and meat on both sides of meat.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning often and basting with marinade, until done to your liking; cut to test (5 to 6 minutes for rare).