Barbecued Skirt Steak
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  • 4 pounds McGinnis Sisters trimmed beef skirt steak
  • 2 cups olive oil
  • 1 cup red wine
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 2 cups barbecue sauce
Make diagonal cuts through skirt steak on both sides. Cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. Repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat.
Whisk together the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic and bay leaves in a large glass or ceramic bowl. Add the skirt steaks and toss evenly to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium-heat, and lightly oil the grate. Remove the skirt steak from the marinade, and shake off excess. Discard the remaining marinade. Cook the skirt steak on the preheated grill to your desired degree of doneness, about 8 minutes per side for medium-well. Once nearly finished, brush the steaks with the barbecue sauce and cook for 2 minutes. Flip the steaks over, brush with barbecue sauce, and cook 2 minutes longer.

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