DSteinschneider
TVWBB Member
I forgot my reading glasses when heading over to BJ's to purchase a beef tenderloin for Easter dinner. I instead picked up 4 long skirt steaks packaged together and placed where the tenderloins often are. I hadn't grilled that cut before due to worries it would be tough. I marinated overnight in 3/4 cup olive oil, 1/4 cup balsamic vinegar, tablespoon of salt, tablespoon of ground pepper and a heaping tablespoon of a herbes de Provence (Rabelais on Amazon). I then preheated my Silver B to 550 and immediately put all the strips (cut in half due to length) on at once, I left the top up just to watch the action until I flipped them three minutes later and then lowered the cover for the next 3 minutes. They were all in the mid 120's at this point so I pulled them off and let them sit on a cutting board for 10 minutes. They were very tender and everyone loved them.