Skirt Steak with Italian Salsa Verde

This Grilled Skirt Steak with Italian Salsa Verde is flavorful and easy to make! Grilling this inexpensive cut of meat makes it tender and delicious. Top it with the savory salsa verde and you have an easy dinner win! Serve with a side like this Avocado and Corn Salsa.

Grilled skirt steak with Italian salsa verdeGrilled Skirt Steak with Italian Salsa Verde

This flavorful dinner made with inexpensive skirt steak cooked on the grill and doused in a bright Italian Salsa Verde sauce comes from the Feast by Firelight cookbook, written by the awesome Emma Frisch who also owns Firelight Camp Ground, a glamping location in Ithaca, NY that you may remember I visited for a second time in June! I love it there so much. This time around we brought JAX and had so much fun. I personally got to try this dish by the campfire and loved it so much, I asked if I could share it with all of you!

Firelight Ithaca NY

Also I’m so excited, they’ve offered my readers 10% off your stay with code LEXISCLEANKITCHEN for your Firelight glamping reservations. I can’t recommend it enough. So if it’s close enough to you, head there with family or friends! You’ll have the best time. Code expires 12/31/19.

Italian Salsa Verde

What is Salsa Verde?

Salsa Verde can mean many things to different people, but generally speaking it refers to a sauce made from raw ingredients like green herbs. Depending on the region its coming will dictate what ingredients are used. For this recipe, the ingredients used such as anchovy and capers make it more of an Italian style green sauce. This sauce is the perfect complement to nearly any dish, or could even be used as a dip with crudite.

What are the ingredients needed to make it?

Aside from the skirt steak, you need these ingredients to make the sauce:

  • Garlic
  • Anchovies
  • Capers 
  • Red wine vinegar
  • Dijon mustard 
  • Parsley 
  • Olive Oil

Italian salsa verde recipeHow to Grill the Perfect Skirt Steak

Check out these tips from Emma Frisch on how to cook the perfect steak:

  • Light the grill to  high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire.
  • Pat the steaks dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust.
  • Season appropriately: Dry brine it the night before and sprinkle with pepper right before grilling.
  • Place the steaks over the hottest part of the fire. Look for an evenly caramelized and browned outer crust to check doneness. Slight char 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. The ideal temperature for a skirt steak is between 125° and 130°F for medium-rare to medium. (Check the guide below for other temperatures)

What temperature to cook a steak to

  • If you like rare steak, stop cooking at 125°F.
  • If you like medium-rare steak, stop cooking at about 130°F.
  • If you like medium steak, stop cooking at 140°F.
  • If you like a well-done steak stop cooking at 150ºF-155ºF.

What does cutting agains the grain mean?

If you look closely you can see that the muscle of the steak generally goes in one direction. In a skirt steak it is really easy to see because it’s a tougher cut of meat with more defined muscle fibers. It’s important to cut the grilled steak in the correct direction. By cutting against the grain, you are making the muscle fibers short, therefor resulting in a tender piece of meat.

To cut against the grain: cut the steak in the opposite direction of the muscle fibers. If the grain goes from right to left, cut  from the top to the bottom. If possible, cut at a diagonal.

Serve this Flank Steak with:

Skirt Steak with Italian Salsa Verde

Prep Time 00:10 Cook Time 00:12 Total Time 00:22 Serves 4


  • 2 pounds skirt steak (see Note) 
  • 2 teaspoons kosher salt 
  • 1 garlic clove, peeled 
  • One 2-ounce can anchovy fillets, rinsed and patted dry 
  • 2 tablespoons 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, plus 1 tablespoon 
  • Ground Black Pepper


  1. To prepare steaks: Dry-brine the steaks by rubbing the salt evenly over the surface. Transfer to a ziplock bag and then chill for at least 1 hour or up to 24 hours. 
  2. To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly. Sauce can be made and chilled for up to 1 week. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. 
  3. To Cook Steak: Heat the grill to high heat and grill steaks over the hottest part of the fire, flipping the steak every few minutes for even cooking; the cooking time will vary depending on thickness, about 10 minutes. Look for an evenly caramelized and browned outer crust to check doneness. Slight char 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 (see chart in article for alternative temperature).
  4. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. 
  5. Serve directly from the cutting board with salsa verde for topping the steak.

Recipe Notes

  1. If you steak is excessively fatty you can trim some of it to prevent flare-ups when the fat drips onto the coals. Skirt steak isn’t very fatty, but still, leave any fat on for flavor and just be prepared for flare-ups.
  2. Store leftovers in an airtight container, chilled, for up to 3 days. 
  3. Reprinted with permission from Feast by Firelight cookbook, written by Emma Frisch.
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