• 1 bottle of BRAZIN Old Vine Zinfandel
  • 4 large cloves of garlic, sliced paper-thin with sharp paring knife
  • 1 tablespoon sugar
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon freshly ground allspice
  • ¼ cup olive oil
  • 2 skirt steaks, about 1 lb. each after trimmed of all skin and fatty tissue
  • 2 tablespoons diced fresh chives
  • 1 tablespoon picked fresh thyme leaves
  • 4 sprigs of fresh herbs for garnish


In medium saucepan, combine red wine, garlic and sugar, bringing to a boil over medium-high heat. Cook about 20 minutes until reduced. Remove and allow to cool. Reserve half for the sauce, refrigerating covered with plastic wrap. In small bowl, combine half of the Zinfandel reduction with the 2 teaspoon of salt, 1 teaspoon of black pepper, the allspice and olive oil. Place the skirt steaks in heavy sealing plastic bag, adding the marinade to thoroughly coat. Refrigerate at least 4 hours.

Preheat your grill and season with a little cooking oil. Remove steak from marinade. Using tongs, place on the grill, cooking until well seared (about 5 minutes.) Turn over and finish cooking for about 3 minutes. Cook at about 120 degrees as tested by an instant thermometer for rare to medium-rare. Remove from grill and allow to rest covered loosely with piece of foil for 5 minutes. While steak is resting, reheat the other half of the Zinfandel reduction until warm. On a cutting board, cut the steak across the grain on a 45-degree angle into thin slices. Transfer to warm serving plates. Drizzle the warm Zinfandel reduction across the meat. Sprinkle with chives and thyme. Garnish with sprig of herbs and serve immediately.