Skirt Steak with Green Olive Tapenade

Ingredients

• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black
• 1  garlic clove minced
• 2 tablespoons olive oil 
• 6 servings olive tapenade green
• 0.1 teaspoon salt 
• 1.5 pounds skirt steak cut in half crosswise

Equipment

• grill
• ziploc bags

Directions

1. Sprinkle steak on both sides with pepper and salt.
2. Combine vinegar, olive oil, and garlic in a large heavy-duty zip-top plastic bag.
3. Add steak to bag; seal. Marinate in refrigerator 8 hours, turning occasionally.
4. Prepare grill.
5. Remove steak from bag, discarding marinade.
6. Place steak on a grill rack coated with cooking spray. Grill 6 to 8 minutes or until desired degree of doneness.
7. Remove steak from grill; cover and let stand 5 minutes.
8. Cut diagonally across the grain into thin slices.
9. Serve with Green Olive Tapenade.