Grilled Skirt Steak with Salsa Verde Recipe

Name: Grilled Skirt Steak with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped flat-leaf parsley; 2 tablespoons finely chopped rosemary; 2 tablespoons finely chopped thyme; 4 garlic cloves, minced; 1/4 cup extra-virgin olive oil; 2 pounds skirt steak; 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 tablespoon Dijon mustard; 1 teaspoon sugar; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; Hot smoked paprika, for sprinkling

Servings: persons

1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped thyme
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 pounds skirt steak
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 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Hot smoked paprika, for sprinkling

1
In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil.
2
Spread the mixture all over the steak.
3
Cover and refrigerate on a platter for at least 4 hours or overnight.
4
In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste.
5
With the machine on, slowly pour in the olive oil.
6
Season with salt and black pepper.
7
Light a grill.
8
Scrape most of the marinade off the steak and season the meat with salt and black pepper.
9
Grill over high heat for about 3 minutes.
10
Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within.
11
Transfer the steak to a cutting board and let rest for 3 minutes.
12
Thinly slice the steak against the grain and sprinkle with smoked paprika.
13
Pass the salsa verde at the table.

1553

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup finely chopped flat-leaf parsley, 2 tablespoons finely chopped rosemary, 2 tablespoons finely chopped thyme, 4 garlic cloves, minced, and more.

Yes, Grilled Skirt Steak with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Skirt Steak with Salsa Verde

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