Marinated Skirt Steak with Buttered Corn Sauce and Fresh Herb Gremolata
Justin passed along this recipe to me a while back, and I'd tried it once with my Dad as the guinea pig. The end result seems incredibly complex and is assuredly a delicate balance of varied flavors, but the execution is simplicity unto itself. Skirt steak is delightfully inexpensive and, when cooked and cut properly, can be a tender bite with a whole lot of flavor. I've only ever made this dish for 2 or for 1 alone - I highly advise you make this for 4 people (or two with leftovers for both of them) - this is a rich meal and, if you eat like a bird (like me), you may end up with leftovers for days. Delicious leftovers, mind you, but phew that's a lot of buttered corn sauce. I made this recently for myself. As noted, it is not a terribly complicated recipe, but I made it on a Friday night at a leisurely pace, making my way through most of a bottle of an Oregonian Pinot Noir while I cooked for a few hours. You could increase the pace and cut down on the time e...