Oak Grilled Skirt Steak Recipe

Marinate the Steak

In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, black pepper, and lime juice. Add the skirt steak and ensure it is coated evenly. Cover and marinate for at least 1 hour in the refrigerator.

Grill the Steak

Preheat the grill over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing against the grain.

Cook the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and red bell pepper, sautéing until softened. Add tomatillos and minced garlic, cooking until tomatillos are tender and saucy.

Add Eggs

Make four wells in the tomatillo mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking. Season with salt, pepper, and cilantro before serving.

Prepare the Dough

In a bowl, combine warm water and yeast, letting it sit for 5 minutes. Add flour, olive oil, salt, and chopped herbs. Mix until a dough forms.

Rise and Shape

Knead the dough on a floured surface for about 10 minutes. Place in a greased bowl, cover, and let it rise for 1 hour until doubled in size. Preheat the oven to 425°F (220°C).

Bake the Fougasse

Shape the risen dough into a flat oval, making slashes on the top for decoration. Bake in the preheated oven for 20-25 minutes until golden brown.