Marinated Skirt Steak With Chef Eberhard Mueller

Directions

1. Seed, devein and coarsely chop the warm peppers. Place the garlic and peppers in a huge bowl. Add in the sherry vinegar and molasses. Stir till thoroughly blended. Whisk in the extra virgin olive oil and salt. Add in 3 sprigs marjoram and 1/2 c. cool water. Place the steaks in the marinade, pushing them down so they are completely submerged. Cover with plastic wrap and chill 8 hrs or possibly overnight.
2. Soak grapevine cuttings or possibly wood chips in water for at least 30 min. Meanwhile, prepare charcoal or possibly gas grill, arranging coals so which half the grill is very warm and the other half is medium-warm. The coals should be gray-white, without flames, when you begin grilling.
3. For a gas grill, follow the manufacturer's instructions for adding wood chips. For a charcoal grill, sprinkle the wood chips over the warm coals, and let them ignite. Wait till the flames subside, then place the steaks on the hottest side of the grill. Cover and grill for 3 min on the first side. Turn the steaks over, and grill for 3 min on the second side. Move the steaks to the cooler part of the charcoal grill, or possibly turn the gas grill down to medium-high. Grill 2 min longer for rare, or possibly till the steaks are done to your liking.
4. Transfer steaks to a cutting board and allow to rest for 10 min. Slice the steaks crosswise into strips about 3/4-inch wide. Serve on a large platter, garnished with sprigs of marjoram.
5. This recipe yields 4 servings.