Ingredients:

Skirt Steak – appx 1 ½ - 2 lbs
Blue Cheese Crumbles

Marinade

• 4 tbsp Olive Oil
• 4 tbsp Beef Broth
• 4 tbsp Soy Sauce
• 1 ½ tsp Apple Cider Vinegar
• 1 ½ tsp Liquid Smoke
• 1 ½ tsp Celery Salt
• 1 ½ tsp Dry Mustard
• 1 ½ tsp Ground Ginger
• ½ tsp Black Pepper
• 2 tbsp Brown Sugar
• 1 Clove Garlic (minced)
• ¼ Yellow Onion (minced)
  

Balsamic Glaze

• 6oz Balsamic Vinegar
• 6oz Granulated Sugar

Instructions:

Pour yourself 5oz of 2018 Escuro. Combine all marinade ingredients in a resealable bag. Add skirt steak and marinate over night.

In a small saucepan over medium heat, heat balsamic vinegar to a light simmer. Add granulated sugar and stir until dissolved. Set aside and let cool.

Remove skirt steak from refrigerator 30 – 45 min before grilling. Preheat grill or grill pan to medium-high heat. Grill skirt steak for 3-4 min on each side or to desired doneness. Remove from grill and immediately top with blue cheese crumbles. Let the skirt steak rest for 5 min before slicing. Slice steak and drizzle with warm balsamic glaze. Enjoy with another glass of 2018 Escuro with sides of roasted garlic mashed potatoes and winter vegetables.