2 lbs. skirt steak
For the marinade:
1½ cups extra-virgin olive oil
1 tsp. kosher salt, plus more for grilling
1 tsp. ground black pepper, plus more for grilling
1 tsp. roughly chopped red pepper flakes
1 Tbs. chopped flat-leaf parsley
2 tsp. minced garlic
1 shallot, thinly sliced
For the sauce:
Reserved cup of marinade
2 tsp. red wine vinegar
2 hard boiled eggs, roughly chopped
2 tsp. whole grain mustard
1 small red bell pepper, seeds removed, roasted or grilled, cut into small dice
For the marinade:
Combine olive oil, salt, black pepper, pepper flakes, parsley, garlic, and shallot. Remove 1 cup, cover, and set aside. Combine marinade and steak in a ziplock bag, lay flat, and refrigerate overnight. Turn over at least twice.
For the sauce:
Combine ingredients and set aside.
To cook:
Prepare a medium-high grill, or set a gas grill to 400°F. When using hardwood charcoal, you’ll use direct heat, with the coals spread out evenly over the bottom of the grill. The coals should show no flame and be covered with white ash. You should be able to hold your hand about two to three inches above the grate for two to three seconds.
Remove the steak from the marinade. Season with kosher salt and ground black pepper. Place the steak on the grill grate and grill for approximately five minutes to get a little char. Turn and grill for an additional five minutes. Skirt steak will probably taper a bit so you will have a section that is closer to well done. Remove the steak from the grill to a cutting board, cover lightly with foil, and rest for five minutes. Slice thin against the grain, arrange on a platter, and coat with the sauce.
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