Yield: 6-8 servings

Ingredients:

5 lbs. Beef Skirt steak

for the Smear:

1 1/2 cup Chile powder

1 cup Ground cumin

10 cloves Garlic, fresh

6 each Shallots, fresh

1 cup Lemon juice

1 cup Red wine

1 cup Salad oil

1 bunch Cilantro, fresh

1/4 cup Black pepper

1/3 cup Salt

5-6 oz. Petite salad greens

1/2 cup Red Baby Grape tomatoes

1/2 cup Yellow Baby Grape tomatoes

1/2 cup Gorgonzola cheese, crumbled

As needed Chef Larry’s Balsamic Vinaigrette (recipe follows)

Method:
Carefully trim fat from skirt steak, place in a shallow, non- reactive pan. Prepare smear by placing ingredients in a blender. Pulse ingredients first, then blend until smooth. Pour smear over skirt steak and coat well. Cover and marinate under refrigeration overnight. Prepare Chef Larry’s Balsamic Vinaigrette per recipe, reserve. Preheat grill or BBQ. Remove skirt steak and shake off excess smear. Grill over medium heat to desired doneness depending on thickness (7 -10 minutes per side). Remove cooked skirt steak from grill and allow to rest for 5 minutes. Dress petite salad greens and red and yellow tomatoes with Chef Larry’s Balsamic Vinaigrette. Toss and transfer greens to serving platter. Top generously with crumbled Gorgonzola cheese. Slice grilled skirt steak, place on platter and serve.

Chef Larry’s Balsamic Vinaigrette

Yield: 1 cup

Ingredients:

1/4 cup Balsamic vinegar

2 tsp. Sugar

to taste Salt

to taste Fresh ground black pepper

2/3 cup Olive oil

Method:
Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.