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Grilled Skirt Steak with Herb Salsa Verde

Grilled Skirt Steak with Herb Salsa Verde

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  • 1/2 cup olive oil, divided
  • 4 garlic cloves, finely chopped
  • 1 tablespoon finely grated lemon zest
  • Kosher salt and freshly ground black pepper
  • 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
  • 1 cup coarsely chopped flat-leaf parsley leaves
  • 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10-inch pieces

Recipe Preparation

  • 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.

  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. 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. Pass remaining herb salsa verde alongside.

Nutritional Content

One serving contains: Calories (kcal) 410 Fat (g) 30 Saturated Fat (g) 7 Cholesterol (mg) 65 Carbohydrates (g) 3 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 31 Sodium (mg) 170Reviews SectionAm not a huge steak fan but loved the herb salsa verde. Perfect early fall dinner.brushjlSolon, ohio09/30/19

Grilled Skirt Steak with Salsa Verde

Create a marinade: ¼ cup olive oil, ½ of the chopped garlic, 2 Tbs lemon juice, a hearty pinch of salt & pepper. Marinate steak for 30 minutes, being sure all side are coated.

Grill 3-5 minutes per side. Let rest for at least 5 minutes before slicing against the grain.

For the Salsa Verde:

While the steak is marinating, combine first 9 ingredients in a food processor and pulse until finely chopped. In a bowl, combine chopped herb mixture with remaining olive oil until well combined. Taste and season with salt & pepper as needed. Spoon over steak and serve alongside grilled vegetables and sliced tomatoes, or over a salad. Serve with Bartholomew Estate Cabernet Sauvignon.

*Note: This quick and easy Italian inspired Salsa Verde will keep in the refrigerator for up to a week and is incredible on any cut of steak, chicken, grilled veggies and even fish.

Salsa Verde Carne Asada &ndash a low carb tender skirt steak charred to perfection for one authentic mexican dish!

Tender grilled Carne Asada that&rsquos marinaded in a homemade Salsa Verde then charred to perfection for one authentic mexican dish! This flavorful low carb Carne Asada will be a hit at your house! Great for a weeknight dinner or dinner parties!

I don&rsquot know if I told you guys or not. But a couple of months ago Mike was nominated to be an elder at our church. I was so proud of him. I knew how amazing he was, but to be nominated by the church was such a huge honor.

He was one of 6 men chosen to take on that role at the church. Those men were then vetted by an over arching group to see if they were fit to fulfill that elder role. After completely that process they have been meeting as a group now for about 4 months.

One of the things I am passionate about is hospitality and getting groups of people together to help facilitate community. Even though the elders have been meeting for a while, the elders and their wives have not. So I offered to host the entire crew at our house for a night to engage together and just be &ldquous.&rdquo

I truly feel like having social time outside of the &ldquoformal meetings&rdquo is huge and really helps solidify groups. That&rsquos what Mike and I do with the small group we lead and I&rsquod love to be a person that helps foster that with the elder group!

All that to say. Next Friday I&rsquom hosting 14 people at the the house for a dinner party and my mind has been whirling around what to make.

If I&rsquom being honest, either spoken or unspoken, sometimes I feel pressure on the food front because I am a food blogger. People expect good food when they come here. Normally I&rsquom fine and don&rsquot let the pressure get to me. But for whatever reason this time I&rsquom a little nervous.

I&rsquom trying to figure out a menu that is tasty, not overly complicated, kinda family style but then kinda not.

The main courses and sides I&rsquom still mulling out. But I do know what I&rsquom making for dessert &hellip A Death by Chocolate Trifle. I made it for our July 4th party and it was gone in seconds. It&rsquos basically brownie chucks, chocolate pudding, health bar pieces and homemade vanilla whip cream. It&rsquos a chocolate lovers dream &hellip hence the name.

Ok. That&rsquos enough of what&rsquos going on in my head. How about we move on today&rsquos recipe?

And in the mean time if you have any fancy but not fancy ideas for a dinner party give me a shout. Mkay?

So. Carne Asada. What is it?

Well, it&rsquos basically a Mexican or Central American dish of grilled and sliced beef. It is usually cooked with a certain amount of searing to give it a deep charred flavor. The marinade is key and most of the time either a flank steak or a skirt steak is used. In today&rsquos case, it&rsquos skirt steak. I find I can get a better char on this piece of meat.

For the marinade I made a homemade salsa verde by roasting tomatillos, onions, garlic and jalapeños. Then I blended it all up with some fresh cilantro and lime juice. I added half the sauce to a large ziplock bag with the steak. I let it marinade for about 30 minutes. However, if you have the opportunity to do it longer definitely do it. The longer it sits the more flavor the steak will absorb. Plus the acid from the tomatillos and lime juice will help tenderize your meat!

After the marinading process is done, it&rsquos all about the char you can get on the grill. The KEY is making sure your grill is searing hot! As soon as the meat hits the grill it will seize up and then the charring begins. Make sure not to mess with the meat during this time. You want to let it sear the full amount of time on each side. The more &ldquoburnt&rdquo marks the better!

Remove it from the grill and let it rest 5-10 minutes to let the juices redistribute and then slice into it. Serve this tender carne asada with the remaining salsa verde!

Bon Appetit friends and happy weekend!

Pesto-Style Salsa Verde


Rate or Review

Reviews (3 reviews)

Waiting for more recipe article.

This recipe is quick (in terms of hands-on time the meat actually marinates a day or two), easy, and delicious. It can be enjoyed either as is (three members of my family prefer it this way), or with the related pesto-syle salsa verde (the other three prefer this). For whatever it's worth, the salsa verde recipe makes way more than my family will use during the meal, so I just refrigerate or freeze the leftovers to use the next time they seem to keep indefinitely either way. Skirt steak is a less expensive cut of meat than many, so that's a plus, while the taste is rich and delicious. I'm back looking at this recipe because I served it to guests a few days ago and they requested the recipe. It's a winner!

Please see the review of this dish attached to the salsa verde recipe listed as a "related recipe".

New Book! and. Tuscan Grilled Skirt Steak with Salsa Verde

I’m not sure how to start this, so I’m just going to jump right in. You know how I mentioned in my last post that I was really busy this fall? Well, without further ado, I’d like to introduce you to my new baby:

The Food Processor Family Cookbook: 120 Recipes for Fast Meals Made from Scratch is now available for pre-order on Amazon, and it will hit bookstore shelves on January 15 th ! Eeeeeeeee! I’m so excited, and still in a bit of shell shock from the craziness of the past couple of months.

A book devoted to the food processor might initially seem a bit odd (I swear I wasn’t paid by any food processor companies!), but when it comes to getting wholesome meals made from scratch on the table every night the food processor is a lifesaver. I literally use my machine almost daily, to break down the vegetables for the soup in the time it would take me to finely chop an onion, to shred a pound of cheese or carrots in seconds, or to whiz up quick meals and desserts. From homemade pesto and hummus, to my husband's favorite biscuits and muffins, to Ella's must-have granola bars and Juniper's baby food, to our favorite steakhouse-style burgers as well as veggie burgers, not to mention soft-serve style ice cream and even the simplest carrot cake you'll ever make, the food processor is queen when it comes to from-scratch cooking.

I cooked my caboose off to get the book off the ground, and I now consider my food processor to be part of our family—I probably spent more time with her this fall than with my husband (yes, it’s a she, and yes, she has a name—Betty, in case you were wondering). In the book I share a ton of tips for making the most out of your machine, from prep tricks all the way to clean-up (it isn't that bad, I promise!). And, most importantly, I feature 120 recipes that utilize the food processor to create nutritious, easy and downright delicious (at least, I hope you'll think so) time- and money-saving recipes.

With the craziness of the holidays suddenly upon us, the food processor can be especially helpful, and I thought I’d share a quick and simple recipe from the book that’s perfect for entertaining. This Tuscan Grilled Skirt Steak with Salsa Verde has been a favorite meal in my household ever since I visited Italy with my family almost a decade ago. Skirt steak gets marinated in rosemary, thyme, garlic and olive oil and is served with a bold salsa verde, or Italian green sauce, which I end up slathering over everything on my plate. It's hands-down my favorite way to eat skirt steak, and it pairs well with just about any seasonal vegetable or side dish (I particularly love it with roasted vegetables and polenta). This is a great back-pocket meal to whip up for guests, since the sauce and marinade can be made a day or two ahead of time, meaning all you have to do is cook the steak when your guests arrive.

Thank you to my friends and family whose faces I’ve stuffed with food over the past couple of months, and thank you to Caroline Kaye who photographed some of the recipes in the book, and who provided the photos you see here. Also, thank you for sharing this journey with me!

Recipe Summary

  • 3 large cloves garlic, peeled
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • ¼ cup extra-virgin olive oil
  • 1 ½ pounds trimmed skirt steaks
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ small shallot, peeled
  • 1 clove garlic, peeled
  • 1 ½ teaspoons drained capers
  • 1 anchovy fillet, rinsed and patted dry
  • 1 teaspoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 1 cup lightly packed fresh parsley leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon coarsely chopped walnuts
  • ½ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ cup extra-virgin olive oil

Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add 1/4 cup olive oil and pulse to combine.

Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.

For the salsa, process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add 1/2 cup olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.

Preheat a stovetop grill pan (or an outdoor grill) to medium-high (375 degrees F to 400 degrees F). Oil pan or grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.

Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.

Skirt Steak with Marjoram and Lime Salsa

Instead of marinating skirt steak the way you would carne asada or fajitas, grill the meat like a filet, seasoned simply with salt and pepper, then serve it with a powerful herb salsa. If you can’t find marjoram, substitute fresh oregano.

Finely chop the garlic on a cutting board. Sprinkle the garlic with a pinch of salt, then use the flat side of your knife to crush the salt into the garlic and then run your knife through the garlic and salt to chop it finer. Keep alternating these two motions until the garlic becomes a smooth paste. Scrape the garlic paste into a medium bowl and stir in the lime juice, scallions and chile. Let stand for 5 minutes, then stir in the olive oil, marjoram, cilantro, parsley and avocado. Season the salsa with salt and pepper.

Prepare a charcoal grill for direct, high-heat grilling or heat a gas grill to high. (Alternatively, heat a large cast-iron skillet over high heat.) Season the steak liberally with salt and pepper then place on the grill and cook, flipping once halfway through, until lightly charred and cooked until 120 to 125 degrees for medium-rare doneness, about 6 minutes. (Reduce or increase the cooking time based on your doneness preference.)

Transfer the steak to a cutting board, tent loosely with foil, and let rest for 5 minutes. Thinly slice the steak across the grain and transfer to a serving plate. Drizzle with some of the salsa and garnish with lime wedges. Serve with the rest of the salsa, and some tortillas or rice.

Grilled Steak Recipes

Get fired up! We've got our top steak recipes for cuts like flank steak and porterhouse ready for your grill.

Related To:

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©Food Network

Photo By: Ryan Liebe ©Ryan Liebe—2016

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Antonis Achilleos

Grilled Rib Eye Steak with Romaine Marmalade and Watercress

Geoffrey Zakarian's recipe for grilled steak perfection is a bone-in ribeye and a vibrant green salsa made with romaine and watercress.

Flank Steak with Salsa Verde

Grilled Flank Steak

Eddie Jackson's easy marinade comes together in the food processor and will infuse your steak with an irresistible garlic-herb flavor in only 30 minutes.

Perfectly Grilled Steak

Beer-Marinated Grilled Skirt Steak

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Chili-Lime Flank Steak

A spice mixture featuring chili powder and brown sugar gives the steak its spicy-sweet notes, and a zested and juiced lime provides the perfect refreshing flavor contrast.

Brown Sugar Skirt Steak with Succotash

Brown sugar, salt and pepper make up the super simple rub that gives this grilled skirt steak its beautiful crust.

5 Fool-Proof Recipes to Master on the Grill This Year

While it’s true that you can pretty much grill anything , nothing takes to an open flame quite as keenly as a generous cut of beef. Take advantage of peak grilling season by learning how to grill the perfect steak , and practice cooking your favorite cuts, like sirloin, New York Strip, ribeye and more, in flame-broiled fashion.

Grilled Rib-Eye Steaks with Chipotle-Lime Butter

With more marbling than New York Strip, T-bone and porterhouse steaks, rib-eye is arguably the most indulgent cut of beef. Pair it with a Southwestern-inflected chipotle-lime butter, and you’ve got a cut of beef that’s sure to melt in your mouth when you eat it.

Grilled Flank Steak Salad with Tomatoes

Flank steak is flavorful and takes well to marinades, which means it’s a natural pairing for the grill. It’s also lean and relatively inexpensive, so it’s ideal as a weeknight protein in a summery salad with onions and tomatoes.

Grilled Skirt Steak with Chimichurri

Skirt steak takes well to searing, which means it’s just about meant for the grill. For best results, give each side a quick kiss on the grill grates, leaving the center medium rare. Pair it with a punchy sauce, like the piquant, herbaceous Argentinean condiment known as chimichurri.

Sliced Sirloin with Garlic-Sauteed Artichokes

When selecting boneless sirloin steaks, look for pieces that are bright red, which indicate freshness, with as much marbling as possible for the best flavor. In this recipe, which works well when you can find baby artichokes in season, keep a close eye on the sirloin so it doesn’t overcook, which can impact flavor.

Grilled New York Strip Steak with Salsa Verde

Many claim that New York Strip is the best steak of them all—and with its triple threat of tenderness, even marbling and full flavor, one can see why. Cook it only until pink on the inside (we prefer medium rare) and it’s well-marked on the outside.

Recipe Summary

  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped tarragon
  • 1 1/2 tablespoons drained capers, coarsely chopped
  • 6 cornichons, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 1/3 cup extra-virgin olive oil
  • 1 large head of cauliflower
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons canola oil
  • 1/2 cup dry white wine
  • 1/2 teaspoon finely grated lemon zest
  • 4 1/2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar

In a large bowl, whisk the parsley with the cilantro, tarragon, capers, cornichons, garlic, mustards and olive oil.

Cut the cauliflower from top to bottom into four 1/2-inch-thick steaks. Generously season them with salt and pepper. In a very large skillet, heat the canola oil until very hot. Add the cauliflower in a single layer and cook over high heat until browned, 2 to 3 minutes. Carefully flip the steaks, add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes.

Transfer the cauliflower to a platter and sprinkle with the lemon zest. Stir the lemon juice and vinegar into the salsa verde and season with salt and pepper. Spoon the sauce on the cauliflower and serve.

Watch the video: Salsa verde