b'Grilled Skirt Steak with Tomato-Infused MarinadeNICK STELLINOServes 4 to 6 2V to 3 pounds skirt steakFOR THE MARINADE:5 garlic clovesV cup fresh mint, loosely packed1 tablespoon fresh thyme leaves1 cup fresh parsley, loosely packed1 cup fresh basil, loosely packed1V tablespoons salt1 tablespoon fresh rosemary1 28-ounce can Italian-style peeled tomatoesV cup Pompeian Extra Virgin Olive OilV cup Pompeian Pomegranate Infused Balsamic Vinegar2 tablespoons C&H or Domino sugarTO MARINATE THE MEAT:Place all of the ingredients for the marinade in a food processor and process for 2 minutes into a smooth liquid paste. Place the meat in a large resealable plastic bag and cover with the marinade. Seal the bag and swish the marinade around to make sure it coats all of the meat. Let the meat marinate in the refrigerator for at least 5 hourspreferably overnightturning twice.TO COOK THE MEAT:Preheat the grill or the broiler to high.Cook the skirt steak 4 to 6 minutes per side, according to your liking. Cover it with foil and let it rest for a few minutes. TO SERVE:Cut the skirt steak into slices and serve with tomato, burrata and arugula salad. (See recipe, following page.)79'