Skirt Steak with Mustard Sauce
For the marinade:
1 bottle (16-ounce) Newmann’s Own Parmesan and Roasted Garlic Dressing
½ cup Pinot Grigio
1 lime, sliced
1-1/2 pounds skirt steak
For the mustard sauce:
1/2 cup Emeril’s Kicked Up Horseradish Mustard
1 clove garlic, finely minced
2 Tablespoons butter, softened
2 Tablespoons Pinot Grigio
1 teaspoon lime juice (about ½ lime)
1 teaspoon dark brown sugar
½ teaspoon paprika
Make the marinade:
Pour the dressing and ½ cup Pinot Grigio into a large resealable plastic bag. Add the lime slices and the skirt steak. Seal the bag and refrigerate for 12-24 hours.
Remove the steak from the bag and discard the marinade. Heat the grill to medium-high heat.
In a small saucepan on the stove, over medium-high heat, combine the mustard, garlic, butter, 2 Tablespoons Pinot Grigio, teaspoon of lime juice, brown sugar and paprika. Bring to a boil and stir until smooth, approximately 1 minute. Turn heat to low.
Grill the steaks to taste, approximately 5-6 minutes per side for medium. Remove from heat and let them sit for 5 minutes. Slice on the bias, against the grain. Drizzle with the mustard sauce.