Courtesy of Fine Cooking  Aug/Sept 2015

Serves 4

Ingredients

2 Tbsp. extra-virgin olive oil

2 medium cloves garlic, smashed

3 4-inch sprigs fresh rosemary, bruised with the dull side of a knife

3 sprigs fresh thyme, bruised with the dull side of a knife

Kosher salt and freshly ground black pepper

1 1/4 lb. skirt steak, trimmed of excess surface fat

Marinate the steak:

Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak.  Add the steak and marinate for a least 1 hour at room temperature or up to 6 hours in the refrigerator

Directions

Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F).  Transfer to a cutting board and let rest for 5 minutes.

If serving with Grilled Vegetable Salad, slice the steak with the grain into 4 to 5 inch pieces, then slice thinly against the grain and arrange over the vegetables.  Hold out some corn and tomatoes and sprinkle over the steak, along with scallions and sea salt.  Serve.