So, my DH was lucky enough to be in Vegas for one night (without me) and ate at Tom Colicchio's restaurant. The guy he was with ordered a skirt steak and DH is now in love. The waiter said that it was very simply done involving balsamic and garlic.
DH now wants this for dinner tonight!?! I have no idea even where to start. I normally do sirloins with a reverse sear approach in an oven on low heat and then the hot grill. The only skirt steak I have done were in the slow cooker for burrito filling.
Any tips or insights? I tried a google search, but got overwhelmed and confused. Sigh.
Thanks so much!