1 pound Skirt Steak
2 cloves Garlic, Minced
Salt And Pepper
1 can (7 Oz. Size) Chipotles Peppers In Adobo Sauce
1/4 cups Giardiniera
Score both sides of the meat by slicing the meat lengthwise, against the grain. Be careful not to cut all the way through the meat. Stuff minced garlic into the slice marks. Sprinkle generously with salt and pepper. Place about 3 chipotle peppers on each side of the steak. Press the peppers into the meat so that the juices and seeds are spread around. Place in a plastic bag or baking dish and refrigerate for at least 3 hours. I usually do this the night before. Heat the grill on high. Grill the skirt steak about 3 minutes per side. Mine was about 1 inch think. If yours is thinner or you like your steak well done, then you will have to adjust your cooking time. Remove from grill and allow to sit about 5-10 minutes. Slice and place on a platter. Spoon the giardiniera over the top of the steak. Slice thinly and serve.