Skirt steak is affordable, packed with flavor and nicely marbled with fat. Kick it up a notch with a marinade, like this simple mix of herbs and garlic.

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Grilled Skirt Steak with Salsa Verde
Servings
servings
Ingredients
Skirt Steak
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 Tbs fresh rosemary finely chopped
  • 2 Tbs fresh thyme finely chopped
  • 4 garlic cloves minced
  • 1/4 cup extra-virgin olive oil
  • 2 pound skirt steak
Salsa Verde
  • 1 packed cup parsley leaves
  • 1 packed cup basil leaves
  • 1 packed cup mint leaves
  • 2/3 cup capers drained
  • 2 large oil-packed anchovy fillets drained and chopped
  • 1 garlic clove chopped
  • 1 Tbs Dijon mustard
  • 1 tsp sugar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Hot smoked paprika for sprinkling
Servings
servings
Ingredients
Skirt Steak
  • 1/4 cup flat-leaf parsley finely chopped
  • 2 Tbs fresh rosemary finely chopped
  • 2 Tbs fresh thyme finely chopped
  • 4 garlic cloves minced
  • 1/4 cup extra-virgin olive oil
  • 2 pound skirt steak
Salsa Verde
  • 1 packed cup parsley leaves
  • 1 packed cup basil leaves
  • 1 packed cup mint leaves
  • 2/3 cup capers drained
  • 2 large oil-packed anchovy fillets drained and chopped
  • 1 garlic clove chopped
  • 1 Tbs Dijon mustard
  • 1 tsp sugar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Hot smoked paprika for sprinkling
Instructions
  1. In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.
  2. In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.
  3. Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.
By | 2019-01-23T18:24:14+00:00 January 23rd, 2019|Recipe|0 Comments