Mustard-Marinated Skirt Steak

Serves 8

1 skirt steak
1 oz. balsamic vinegar
½ c. Dijon mustard
1 Tbsp. honey
½ Tbsp. minced garlic
chili flakes, pinch
½ tsp. kosher salt
3 Tbsp. extra virgin olive oil
1 c. aged balsamic vinegar

Combine vinegar, mustard, honey, garlic, chili flakes, salt, and olive oil. Pour over steak, and marinate for 8 hours. Bring to room temperature and grill over medium-high heat to desired doneness. Slice meat across the grain into about ¼-inch skewer slices. Pass with high-quality, aged balsamic vinegar for dipping.

provided by David DiGregorio, executive chef of Osteria Via Stato
www.midwesthomemag.com