Rich, smoky, juicy steak. Cooked medium rare, cut across the grain, sprinkled with flaked sea salt and then shoveled into the mouth in a elegant way. Well as elegant as shoveling can be!
1 garlic clove, chopped
¼ cup Dijon mustard
¼ cup (packed) light brown sugar
2 Tbsp. Savory Olive Garlic Olive Oil
1 tsp. freshly ground black pepper plus more
1 small shallot, chopped
1½ lb. skirt steak, cut into 4 pieces
DO AHEAD: Steak can be marinated 1 day ahead. Chill, turning occasionally. Chill reserved marinade. Bring steak to room temperature before grilling.
Whisk shallot, garlic, vinegar, mustard, brown sugar, oil, and 1 tsp. pepper in a medium bowl. Pour half of marinade into a resealable plastic bag. Add steak, seal bag, and turn to coat. Let sit at room temperature 1 hour. Cover remaining marinade and set aside.
Prepare grill for medium-high heat. Remove steak from marinade; discard used marinade. Season steak with salt and pepper and grill, turning and basting often with reserved marinade, 8–10 minutes for medium-rare. Let rest 10 minutes before slicing.