Grilled Skirt Steak Provencal

This was a fabulous wine club recipe - to pair with the "Little James Basket Press" , a 100% grenache that is non-vintage and so yummy! You'll find this recipe is very simple but it packs a lot of great Provencal flavor. I like to serve this very rare , cut into strips with some grilled veggies and either white rice or maybe even buttered noodles. I think I am going to make this over the fourth of July weekend :-)

Grilled Skirt Steak Provencal
Serves 8

3/4 cup red wine
1/2 cup canola or vegetable oil
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
2 garlic cloves
1 tablespoon chopped fresh Rosemary
1 tablespoon chopped fresh Parsley
1 tablespoon chopped fresh Thyme
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt
4 pounds skirt steak, cleaned of all exterior fat and connective tissue

Put all ingredients except the steak in a blender and blend until smooth.
Pour the marinade over the skirt steak in a nonreactive pan.
Marinate, refrigerated, for 3 to 4 hours before grilling, but no more than 10 hours.
When ready to cook the steaks, prepare your grill for grilling.
Remove the skirt steak from the marinade and clean away any excess marinade with the back of a knife.
Grill the steak over medium-high heat for 4 to 5 minutes per side to serve it rare to medium-rare.
When cooked, slice the steak thinly against the grain, starting at one corner and cutting on the bias. Serve either hot or at room temperature.