Dijon Marinated Skirt Steak

INGREDIENTS:

2.0 lbs FFF Skirt, Sirloin Tip, Bavette or Flank Steak
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 cup Cabernet Sauvignon  
1 tsp Sea Salt
1 tsp Pepper
1 tbsp Minced Garlic
1 tbsp Dried Oregano
2 tbsp Chopped Rosemary
3 tbsp Dijon Mustard
3 tbsp Chopped Parsley 
1/2 stick of butter and extra Olive Oil for pan sauté 

Directions:

1. Defrost the steaks and trim, then place in a ziplock bag. 
2. Combine all Marinade ingredients into a small mixing bowl and crush and blend thoroughly. 
3. Reserve 1/4 cup of sauce for finishing. Pour the rest of the sauce onto the Steaks.
4. Make sure the marinade is coated around the Steaks and let marinate at least 2 hours. 
5. Place your cast-iron skillet over low-medium heat and add the butter and olive oil. 
6. Add the steaks and cook for 3 minutes. Flip the steaks and cook for an additional 3 minutes, then remove from the pan.
7. Increase the temperature to high, then add the steaks back in to sear for about 1-2 minutes per side.
8. Move the Steaks from the cast iron skillet once the meat reaches about 140 degrees F internal and let rest for at least 5 minutes. Then cut across the grain into thin strips. 
9. Serve with your favorite rice and Al dente veggies already on a plate, and drizzle the reserve sauce over the Steak and rice as desired. Enjoy!