Mario Batali’s Grilled Skirt Steak recipe!
For the Steak
¼ cup fresh rosemary leaves, finely chopped, plus 4 sprigs for serving
2 tablespoons juniper berries, crushed
1 bunch fresh oregano, finely chopped
4 cloves garlic, finely chopped
½ cup extra-virgin olive oil
2 pounds skirt steak, cleaned of the fat cap and sinew
For the Barbecue Sauce
¼ cup extra-virgin olive oil
1 medium onion, chopped
2 jalapeños, chopped
2 tablespoons ancho chile powder
2 (6-ounce) cans tomato paste
1 (12-ounce) can Dr. Pepper
Zest and juice of 2 oranges
¼ cup packed brown sugar
1 cup frozen tart cherries
¼ cup red wine vinegar to assemble
Kosher salt and freshly cracked black pepper
1 tablespoon ancho chile powder
Make the Steak
In a 1-gallon zip-top bag, combine the chopped rosemary, juniper, oregano, garlic, and olive oil, seal the bag, and shake well to blend.
Place the steak in the bag and massage to coat with the herb mixture.
Seal the bag and refrigerate for at least 4 hours or overnight.
Make the Barbecue Sauce
In a medium saucepan, heat the olive oil over medium heat until smoking.
Add the onion, jalapeños, and chile powder and cook until softened, about 8 minutes.
Add the tomato paste and cook for 3 minutes, then add the Dr. Pepper, orange zest, orange juice, sugar, and cherries.
Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook, stirring frequently, for 10 minutes more.
Transfer the mixture to a blender or a food processor fitted with the metal blade, add the vinegar, and blend until smooth.
Transfer to a plastic container and set aside until ready to serve. (If you’re not using it immediately, the barbecue sauce can be stored in the fridge for up to 2 weeks.)
Assemble the Dish
Preheat the grill or broiler.
Remove the steak from the marinade, brush off the marinade, and season aggressively with salt and pepper.
Place the steak on the hottest part of the grill and cook for 4 minutes on one side, then turn carefully with tongs and cook for 2 minutes on the other side.
Remove the steak from the grill and let it rest for 3 minutes.
Place 2 tablespoons of the barbecue sauce in the center of each of four
Slice the steak on an angle about ¼ inch thick, against the grain, and divide the slices evenly among the plates in little piles on top of the sauce.
Sprinkle each plate with some of the ancho chile powder and serve immediately, with a sprig of rosemary on the side of each plate.