Matambre Skirt Steak

This recipe is served at steak houses in Argentina as an appetizer. I like it with warm tortillas and salsa.

-Jeff Young, Former Culinary Director

Marinade:
1 bell pepper, stemmed, seeded and finely chopped
5 cloves garlic, minced
¼ cup AVV Cabernet Sauvignon
1 teaspoon oregano
½ teaspoon red pepper flakes
½ teaspoon salt and pepper
1 ½ pound skirt steak

Spice Rub:
1 teaspoon oregano
½ teaspoon red pepper flakes
½ teaspoon salt and black pepper

Make marinade by combining bell pepper, garlic, wine and spices. Set aside. Cut skirt steak into 3 sections and place in a non-reactive baking dish. Pour marinade over steaks and toss well to coat. Cover and marinate over night.

Pre-heat the grill to high. Combine spices in a small bowl. Remove steak from marinade and season with spice mixture. Cook steaks for 4 minutes on each side. Transfer steaks to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve with warm tortillas and your favorite condiments. Serves 4