this Grilled Skirt Steak Recipe Quick, easy, and always gentle. Served with homemade pesto sauce, this is a delicious summer dinner filled with salty, tangy herbal flavor you're sure to love!
This steak recipe is gluten free, dairy free, low carb, Nut free, antiquityand Overall 30!
Grilled Skirt Steak with Salsa
This delicious dinner is made with cheap skirt steak, cooked on the grill and topped with a bright salsa verde sauce from Firelight Feast Recipe, written by my friend Emma Frisch. she owns firelight campa glamping spot in Ithaca, NY that my family loves!
On one of our trips we tried this recipe and I loved it so much that I asked if I could share it with everyone. Thankfully, Emma agreed and I'm super excited to bring you this wonderful dinner.
It's quickly become a staple in my summer collection and I know you'll love it too. Served hot with all your favorites sideyou’ll have a family-friendly meal in minutes!
What is skirt steak?
Skirt steak is a long, thin cut of beef that comes from the diaphragm, or belly, part of the beef just below the ribs. One cow produces two skirt steaks and two skirt steaks. The outside steak is thicker and slightly more tender, but the inside and outside steaks taste similar.
All skirt steak cuts are fairly lean. However, they do have muscle fibers running through the meat, giving it a fairly chewy consistency. So it's important to cook it quickly and avoid overcooking it or it will become tough and rubbery!
where do i buy meat
- 100% grass-fed, grass-finished beef
- Free range organic chicken
- humanely raised pork
- wild seafood
Delivered to your door! Find the latest ButcherBox offers Right here!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
steak
- Skirt Steak: You will need two pounds of skirt steak for this recipe. Other steaks will require adjusting the cooking time.
- Salt: Use plenty of salt to tenderize the beef and enhance its flavor.
For the Salsa Verde
- garlic: Use a whole clove of fresh garlic to add a spicy, slightly sweet flavor to the salsa.
- Anchovy fillet: Be sure to rinse the fish and pat it dry or your salsa will drain!
- Capers: These add a delicious salty flavor.
- Red wine vinegar: This adds a subtle sweetness and delicious tangy flavor to the salsa. Feel free to substitute sherry vinegar if you wish.
- Dijon Mustard: For a hint of flavor.
- Fresh parsley: This adds a vibrant, refreshing flavor that balances out the heaviness of the fat.
- olive oil: We use it to create a spreadable consistency without diluting the salsa. Choose a high-quality extra virgin olive oil with a strong, peppery flavor for best results!
How to Make the Best Skirt Steak Recipe
- Dry brine the steak: Rub salt evenly over the surface of the steak. Then, transfer them to a ziplock bag and chill in the refrigerator for at least 1 hour or up to 24 hours.
- Prepare Salsa Verde: Combine garlic, anchovies and capers in a food processor, and pulse until finely chopped. Scrape down the sides of the bowl and add the vinegar, mustard, and parsley. With processor running slowly, drizzle in some of the oil until mixture is bright green and smooth.
- To seal the salsa: Transfer salsa mixture to jars. Add the remaining oil to the top to form a film and seal the jar tightly.
- Cook steak: Heat the grill to high and grill the steaks on the hottest part, turning every few minutes, until you reach your desired doneness.
- rest: Transfer the grilled skirt steak to a cutting board and let rest for 10 minutes to allow the juices to redistribute.
- Serve: Slice the steak against the grain into thin strips and top with salsa!
Use baking pan
This skirt steak recipe is best cooked on an outdoor grill where air can circulate, which allows for even cooking and a caramelized exterior. However, if this is not an option, you can use Baking pan instead!
Heat on the stove and cook the steak as normal, turning every few minutes. Work in batches as needed to avoid overcrowding the pot.
Tips on how to grill the perfect steak
See these tips from Emma Frisch on how to cook the perfect steak:
- Set grill to high heat, and place the grill grate as close to the coals as possible. Alternatively, stack the coals high under the grate to maximize the distance between the steak and the fire.
- Pat steak dry Use an electric towel to wipe away moisture from the surface to ensure a crispy crust.
- Season appropriately. Be sure to brine the steak the night before and sprinkle with black pepper before grilling.
- Place the steak on the hottest part of the fire. When checking for doneness, look for an evenly caramelized and browned crust. A little char on the beef is okay, but don’t let the skin burn!
- use a meat thermometer Make sure the thickest part reaches an internal temperature of 125° to 130°F (medium-rare to medium-rare). (See guide below for other temperatures).
Internal temperature for perfect steak
Follow these guidelines to cook grilled skirt steak recipe to your desired doneness:
- If you like rare steakstop cooking at 125°F.
- If you like medium rare Steakstop cooking at approximately 130°F.
- If you like medium steakstop cooking at 140°F.
- if you like one Well done steak Stop cooking at 150°F-155°F.
Frequently Asked Questions
Skirt steak and flank steak are both types of flat steaks that have a rich, beefy flavor, but they are not exactly the same. For example, skirt steak is longer and narrower, with muscle fibers spanning the width of the steak.
Flank steak, meanwhile, has a wide oval shape with fibers running along its length. Additionally, skirt steaks contain more fat, which gives them a richer flavor and more tender texture.
Store cooked steak and salsa in separate airtight containers in the refrigerator. Salsa Verde stays fresh for up to 1 week and steak stays fresh for up to 3 days. You can also freeze steaks for up to 2-3 months.
Let salsa sit at ambient temperature for 3 hours before serving. Warm thawed steak in a 250°F oven, skillet over medium heat, or microwave.
If you look closely, you'll notice that the muscles in a steak usually go in one direction. To cut against the grain, cut the steak in the opposite direction of the muscle fibers. If the grain is from right to left, cut from top to bottom. If possible, cut along the diagonal. This makes the muscle fibers shorter, resulting in tender meat.
More Steak Recipes You'll Love
- 2 pound skirt steak See comments
- 2 teaspoon coarse salt
- 1 garlic cloves Peel
- 1 2-ounce can anchovy fillets Rinse and pat dry
- 2 spoon capers
- 1 teaspoon Red wine vinegar or sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup coarsely chopped fresh parsley
- 1/3 cup olive oil Add 1 tablespoon
- black pepper powder
Prepare steak: Spread the salt evenly over the surface of the steak and marinate it dry. Transfer to a ziplock bag and refrigerate for at least 1 hour or up to 24 hours.
2 pounds skirt steak, 2 teaspoons kosher salt
Prepare Salsa Verde: In a food processor, combine garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; slowly drizzle in 1⁄3 cup olive oil and beat until smooth and bright green. Transfer mixture to 8-ounce jars with lids. Add the remaining 1 tablespoon olive oil to the top to form a thin film to retain the lovely bright green color. Seal the jar tightly. Sauce can be made and refrigerated for up to 1 week. Remove pesto from cooler and let stand at ambient temperature for up to 2 hours before serving.
1 clove garlic, 1 2-ounce can anchovy fillets, 2 tablespoons capers, 1 teaspoon red wine or sherry vinegar, 1/2 teaspoon Dijon mustard, 1/2 cup coarsely chopped fresh parsley, 1/3 cup olive oil
To cook steak: Sprinkle steak with black pepper. Heat the grill to high heat and grill the steaks on the hottest part of the fire, turning the steaks every few minutes to cook them evenly; the cooking time will depend on the thickness, about 10 minutes. Check for doneness by looking for an evenly caramelized and browned crust. Light charring is okay, but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium-rare (see the chart in the article for alternative temperatures).
black pepper powder
Transfer steak to a cutting board and let rest 10 minutes so juices can redistribute. Cut steak against the grain into 1⁄2-inch slices.
Spread the pesto directly from the cutting board and pour over the steak.
- If your steak has too much fat, you can trim some off to prevent burning when the fat drips onto the coals. Skirt steak doesn't have a lot of fat, but still retains some for flavor and to prepare it for bursts of flavor.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Reprinted with permission Firelight Feast Recipewritten by Emma Frisch.
- Internal temperature for perfect steak
Follow these guidelines to cook grilled skirt steak recipe to your desired doneness:
- If you like rare steakstop cooking at 125°F.
- If you like medium rare Steakstop cooking at approximately 130°F.
- If you like medium steakstop cooking at 140°F.
- if you like one Well done steak Stop cooking at 150°F-155°F.
Serve: 1ServeCalories: Chapter 530kilocaloriescarbohydrate: 1Gprotein: 52Gfat: 36GSaturated fat: 9GPolyunsaturated fats: 3GMonounsaturated fats: twenty oneGTrans fat: 1Gcholesterol: 151milligramssodium: 1.45milligramsPotassium: Chapter 765milligramsfiber: 0.4Gsugar: 0.1GVitamin A: Chapter 663IUVitamin C: 10milligramscalcium: 49milligramsiron: 5milligrams
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