BRISKET DI BUE TRENTINO - PIT BARREL

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often less expensive and adds a similar salty flavor.

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Sirloin is a more affordable cut that can still be grilled.

Marinate the skirt steak in a mixture of olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, lemon juice, and balsamic vinegar for at least 30 minutes.

Preheat the grill to high heat.

Remove the steak from the marinade and let excess marinade drip off.

Place the steak on the hot grill and cook for 4-5 minutes on each side for medium-rare.

Use tongs to flip the steak, avoiding piercing it to retain juices.

Check for doneness; the internal temperature should reach 130-135°F for medium-rare.

Once cooked, remove the steak from the grill and let it rest for 5-10 minutes.

Slice the steak against the grain into thin strips.

Serve the steak on a platter topped with fresh parsley, basil, and shaved parmesan cheese.

Garnish with arugula and halved cherry tomatoes for freshness.

Drizzle with additional olive oil and balsamic vinegar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens