Friday, June 7, 2013

Grilled Skirt Steak with Herb Salsa Verde

I found this recipe at Bon Appétit and followed it except that I added red onion. The salsa verde is like a chimichurri, an Argentine sauce. I used cilantro, mint and tarragon, but you can use a different combination of fresh herbs if you like. I was afraid my kids wouldn't like the "green stuff", but they liked it. It gives fresh flavor to a simple steak, whatever cut you would like to use.

Grilled Skirt Steak with Herb Salsa Verde
1/2 c. olive oil, divided
4 garlic cloves, finely chopped
1 T. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 c. coarsely chopped fresh herbs, such as tarragon, savory, and mint
1 c. coarsely chopped flat-leaf parsley leaves
1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10-inch pieces
Lemon wedges

Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
Turn grill on. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.
Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Serve remaining herb salsa verde on the side.


  1. Uhm, YUM!

    Grilling! Isn't summer the best? Hopefully you have the summer out of school.