1 piece skirt steak, about 300 grams
1/2 bottle rich, full-bodied red wine
2 tablespoons sugar
6 whole cloves
1 tablespoon orange zest (equivalent to zest of 1 orange)
1/2 tablespoon nutmeg
1/2 tablespoon ground cinnamon
1 handful fresh Italian parsley
zest 1 lemon
2 cloves garlic
sea salt and freshly ground pepper
1 tablespoon olive oil
Marinade: Combine red wine and sugar in a saucepan and bring to the boil, then reduce heat and simmer gently for 10 minutes.
Remove from heat and add the remaining ingredients. Stir and allow to cool completely. Once the marinade has cooled, use it to marinate the skirt steak for at least half a day, and up to three days, in the fridge. The longer you leave it, the more the marinade permeates the meat.
Gremolata: Place all the ingredients on a chopping board and chop until fine. Place in a serving dish, season with salt and pepper, and drizzle with olive oil.
Remove steak from the marinade, pat dry and bring to room temperature. Heat a barbecue grill or griddle to a very high heat and sear the skirt steak for 2-3 minutes on each side (for medium-rare). ). Allow meat to rest (covered) for 10 minutes before slicing. Slice against the grain of the meat and serve topped with the gremolata. Serves 2.