PANTRYFLEX

blend · pan sauce

★ STARRED KITCHENPrep 10 min

Skirt Steak Herb Oil Marinade

Independent adaptation of a publicly published Dave Beran recipe. Not affiliated with, sponsored by, or endorsed by Dave Beran.

Dave Beran's Skirt Steak Herb Oil Marinade, from the published recipe.

Ratio

Ratio by volume: Grapeseed Oil 240 ml
Grapeseed Oil 240 ml

Ingredients

  • Rosemary — 1/4 cup leaves (10 g)
  • Thyme — 1/4 cup leaves (8 g)
  • Shallot — 1/4 cup minced (40 g)
  • Garlic — 8 cloves
  • Pepper — 6 whole peppercorns (2 g)
  • Grapeseed Oil — 1 cup (240 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Skirt Steak Herb Oil Marinade wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 7 stars · 4 national awards

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Provenance

Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.

Adapted from a Dave Beran recipe (Dave Beran / Food & Wine).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dave Beran / Food & Wine (published as “Skirt Steak Herb Oil Marinade”). Full citation lives in Provenance.

Companion jar