Grill the steak ahead of time (and refrigerate it) or during the party. In either case, slice just before serving.  
Servings: Makes 20 servings
  • 1 cup olive oil
  • 3   dried bay leaves
  • 1 tsp. peppercorns
  • 1 bunch thyme
  • 6 garlic cloves, peeled
  • 5 pounds beef skirt steak
  • 2 tsp. kosher salt
  • Directions
    In a small saucepan over medium heat, combine first 6 ingredients. When oil begins to simmer, remove to a shallow container, cool to room temperature, and then refrigerate for 1 hour.

    Add skirt steak to marinade. Cover with plastic wrap and marinate 2 to 24 hours.

    Remove steaks from marinade. Allow excess oil to drain from steaks, then salt steak on all sides.

    On a hot grill, cook to desired doneness, and let rest at least 10 minutes prior to slicing.  


    Next Story