Skirt Steak with Balsamic Vinegar and Parmesan
- 1/4 cup Olivier Dipping Oil with Toasted
Parmesan, Garlic & Herbs, plus more
- 1/4 cup balsamic vinegar
- 2 lb. skirt steak, trimmed of fat
- Salt and freshly ground pepper, to taste
Prepare a medium fire in a grill.
Remove the steak from the marinade and wipe off the excess. Season the steak with salt and pepper. Arrange the steak on the grill and cook, turning once, until nicely grill-marked, about 10 minutes total for medium, or until done to your liking.
Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steak against the grain into thin slices and arrange on a warmed platter. Drizzle with additional Parmesan oil and serve immediately.