- 3/4 cup balsamic vinegar
- 1/2 cup corn oil or other neutral oil such as grapeseed or canola
- 1/4 cup Worcestershire sauce
- 2 shallots, roughly chopped
- 2 garlic cloves
- 1 tablespoon cayenne pepper
- 1 tablespoon chopped fresh cilantro leaves
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
- 4 pounds skirt steak, cleaned of all exterior fat and connective tissue
- Put all ingredients except the steak in a blender and blend until smooth.
- Pour the marinade over the skirt steak in a nonreactive pan.
- Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
- When ready to cook the steaks, prepare your grill for grilling.
- Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
- Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
- When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.