Charred Juicy Marinated Steak (Print Version)

# Ingredients:

→ Steak and seasoning

01 - 1 whole skirt steak (1.5-2 pounds)
02 - ½ teaspoon kosher salt
03 - ⅓ cup olive oil or avocado oil
04 - ¼ cup red wine vinegar or sherry vinegar
05 - 3 tablespoons soy sauce
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon Dijon mustard
08 - 4 cloves garlic, finely minced
09 - 1 tablespoon fresh thyme leaves
10 - 1 tablespoon minced fresh rosemary
11 - 1 teaspoon ground pepper

# Instructions:

01 - Unroll the steak, pat dry, and position fattiest side up on a cutting board. Slip the edge of a sharp paring knife under a section of fat and trim along the edge where the fat meets the flesh. Remove any silverskin or membrane. Divide the steak into 3-4 evenly sized pieces.
02 - Season the steak with kosher salt all over, then place into a gallon-sized resealable bag.
03 - In a small bowl, combine olive oil, red wine vinegar, soy sauce, Worcestershire sauce, Dijon mustard, garlic, fresh thyme, and fresh rosemary. Whisk until emulsified.
04 - Pour the marinade over the steak pieces, squeeze out as much air as possible, and seal the bag. Massage the bag to coat the steak evenly, then refrigerate for at least 2 hours and up to 6 hours, flipping occasionally.
05 - Thirty minutes prior to grilling, remove the steak from the marinade and let excess drip off. Leave the steaks at room temperature.
06 - Prepare a grill for high heat, or a grill pan or cast iron skillet for medium-high heat. Heat until surface is ready (water droplets sizzle and evaporate instantly).
07 - Just before grilling, pat the steaks dry, then season with ground pepper. Place on the grill or skillet in a single layer with 1-2 inches between pieces. Grill for 3-4 minutes until a deep char forms, then flip and grill for another 2-4 minutes or until the internal temperature registers 125-130°F.
08 - Transfer the steaks to a cutting board and rest for 10 minutes. Slice against the grain into half-inch pieces and serve immediately.

# Notes:

01 - Pat the steaks dry to enhance browning and prevent burning on the grill.
02 - Flip the steaks during marination to evenly distribute the marinade flavors.
03 - For best results, do not crowd the grill or skillet. Ensure space between steak pieces.

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