1In a blender container, combine sherry cooking wine and remaining ingredients except meat. Cover and run on high until smooth.
2Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 8 hours or overnight, turning meat one or more times while marinating.
3Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 6 minutes over direct heat with cover closed. Turn meat; grill with cover closed 2 minutes more or until cooked as desired. Flank steak will take longer to cook.
4Slice steak into thin strips across the grain. Serve with warm corn tortillas, if desired.
If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat. Read more.
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It's no secret that the key to juicy meat is the fat. Our Fairway friend Ray Venezia tells us what a good store-bought steak should look like.
Don't Undercook Your Steak
You spent good money on that steak; make sure you get the most flavor and best chew out of it.