Grilled Skirt Steak Crostini

Combine your rosemary, olive oil, shallot, red wine vinegar, garlic, salt and pepper in a bowl, blend to create a marinade paste. I used my nutribullet, but you can use a traditional blender or hand held immersion blender. The result should be a nice paste that is the consistency of a thick smoothie.  Place your steak in a bowl and cover both sides with the marinade paste. Cover and place in your refrigerator for at least an hour.

Before you cook your steak, prep your crostini. Cut your bread into 1/4" slices and arrange on a baking sheet, (a 1lb skirt steak should create a dozen  servings, so cut 12 slices) drizzle your bread with olive oil, add salt to taste, take your halved garlic cloves and rub the flat side on the top of each slice of bread. In addition to imparting flavor, I use this action to help distribute the olive oil onto the bread without saturating it. Set aside your crostini and get to grilling!

Make sure your grill is nice and hot, using a spoon or marinate brush, swipe some of the marinade paste off, you don't want it coming between your meat and the grill. Next, depending on your steak eating preference, cook your steak 3 - 5 minutes on each side. Remove and let sit for 5 minutes.

While your steak is sitting, turn on your broiler and toast up your crostini. Oven depending this could take a few minutes or 30 seconds! So keep an eye on them, you want them a crisp golden brown not burnt.

When your bread is done, slice your skirt steak into 1/4 inch slices going horizontal along with the natural grain of the meat. Place 1 to 2 slices on each crostini and then pour the juice that has collected in the steak dish evenly over each piece.  Sprinkle your parsley over the top and serve.