Ingredients

* 1/4 cup dipping oil with toasted parmesan garlic and herbs
* 1/4 cup balsamic vinegar
* 2 pounds skirt steak trimmed of fat
* 1 teaspoon salt
* 2 teaspoons freshly ground black pepper

Directions

1. In a small bowl whisk together the parmesan oil and balsamic vinegar.
2. Place the steak in a sealable plastic bag and pour in the marinade.
3. Remove all air from the bag and seal then shake to coat the meat evenly with the marinade.
4. Refrigerate for 2 to 4 hours.
5. Prepare a medium fire in a grill.
6. Remove steak from the marinade and wipe off the excess.
7. Season steak with salt and pepper.
8. Arrange steak on the grill and cook turning once for 15 minutes.
9. Transfer steak to a carving board.
10. Cover loosely with aluminum foil and let rest 5 minutes.
11. Cut steak against the grain into thin slices and arrange on a warmed platter.
12. Drizzle with additional parmesan oil and serve immediately.