Grilled Skirt Steak with Shishitos and Charred Lemon Recipe

Name: Grilled Skirt Steak with Shishitos and Charred Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup each rosemary and thyme leaves; 1/4 cup minced shallot; 8 garlic cloves; 6 whole peppercorns; 1 cup grapeseed oil; 1 1/2 pounds skirt steak, cut into 2 equal pieces; Kosher salt; Pepper; 4 ounces shishito peppers; 3 tablespoons extra-virgin olive oil; Kosher salt; Pepper; 1 lemon, halved; 4 cups frisee (2 1/2 ounces), coarsely torn; 4 cups watercress (2 ounces), stemmed and coarsely torn; 1/4 cup chopped mint; 2 celery ribs, thinly sliced on the diagonal, plus 1/2 cup celery leaves; 2 ounces Stilton or other blue cheese, crumbled

Servings: persons

1/4 cup each rosemary and thyme leaves
1/4 cup minced shallot
8 garlic cloves
6 whole peppercorns
1 cup grapeseed oil
1 1/2 pounds skirt steak, cut into 2 equal pieces
Kosher salt
Pepper
4 ounces shishito peppers
3 tablespoons extra-virgin olive oil
Kosher salt
Pepper
1 lemon, halved
4 cups frisee (2 1/2 ounces), coarsely torn
4 cups watercress (2 ounces), stemmed and coarsely torn
1/4 cup chopped mint
2 celery ribs, thinly sliced on the diagonal, plus 1/2 cup celery leaves
2 ounces Stilton or other blue cheese, crumbled

1
Prepare the steak In a blender, combine all of the ingredients except the steak, salt and pepper.
2
Puree until smooth.
3
Put the steak in a large resealable plastic bag.
4
Pour the marinade over the steak, seal the bag and turn to coat the meat.
5
Refrigerate overnight.
6
Light a grill or preheat a grill pan.
7
Pat the steak dry and season with salt and pepper.
8
Grill over moderate heat until medium-rare, about 3 minutes per side.
9
Transfer the steak to a cutting board and let rest for 10 minutes.
10
Leave the grill on.
11
Make the salad In a bowl, toss the shishitos with 1 tablespoon of the oil and season with salt and pepper.
12
Grill the peppers until lightly charred all over, about 2 minutes.
13
Grill the lemon halves cut side down until lightly charred, 5 minutes.
14
In a bowl, toss the grilled shishitos with the frisee, watercress, mint, celery and leaves and the remaining 2 tablespoons of olive oil.
15
Squeeze 1 tablespoon of juice from a grilled lemon over the salad, season with salt and pepper and toss.
16
Top with the cheese.
17
Thinly slice the steak across the grain.
18
Serve with the salad and grilled lemon halves for squeezing over the steak.

1029

kcal

Calories

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 18 ingredients. The key ingredients include: 1/4 cup each rosemary and thyme leaves, 1/4 cup minced shallot, 8 garlic cloves, 6 whole peppercorns, and more.

Yes, Grilled Skirt Steak with Shishitos and Charred Lemon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Skirt Steak with Shishitos and Charred Lemon

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