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 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!
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.
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:
- Red wine vinegar
- Dijon mustard
- Olive Oil
How 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:
- Easy Cucumber Salad with Lots of Herbs!
- Instant Pot Corn on the Cob with Southern Spicy Butter
- Gluten-Free Chicken Caesar Pasta Salad
- Greek Three Bean Salad [VIDEO]
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.
- 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
- 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.
- 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.
- 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).
- 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.
- Serve directly from the cutting board with salsa verde for topping the steak.
- 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.
- Store leftovers in an airtight container, chilled, for up to 3 days.
- Reprinted with permission from Feast by Firelight cookbook, written by Emma Frisch.
Skirt Steak with Italian Salsa Verde
Learning How to Sear a Steak is an essential cooking skill you’ll likely use all of your life! Our method sears the outside of the steak and then finishes the cooking by basting it with butter and aromatics. It takes around 10 minutes to complete, results in the most flavorful steak and can save you the worry of: what’s for dinner tonight?
How to Sear a Steak
While the grill gets all the claim to fame as the best way to cook a nice piece of steak, we’re here to say that you may have overlooked your cast iron skillet as the top choice because it is so easy from start to finish and results in the most flavorful steak there ever was. We’re talking all about How to Sear a Steak here and to finish it off with the most chef-worthy trick there is: basting it with butter and aromatics at the end to infuse it with flavor! Using this method to pan sear steak you’ll end up with steak that tastes the same as the $80 ones served at steakhouses. You’ll never go back!
Let’s talk about the Steak!
We choose to pan sear a boneless rib-eye, but this method could also work with a NY strip steak or even a filet mignon so long as the cut is about 1 to 1-1/2 inches thick. If it’s thinner than it will cook faster. Any larger than this then we recommend searing on the stovetop and finishing the steak in the oven for a more even cook time. The same goes for a piece of steak with a bone in it as it just won’t cook as evenly as desired in the skillet.
Buy the best steak you can afford for this one, as it’s the star of the show. It will be so much cheaper than anything you’ll find at a steakhouse to cook this for yourself at home, so if possible spend the extra few dollars to get a grass-fed rib-eye if possible.
Tips for Pan Searing a Steak
There are only a few things you’re going to want to get right when making this recipe:
- Take the chill off the steak before cooking! If possible let the steak sit at room temperature for about an hour before you sear it. This step isn’t make or break, but as much as possible take the chill off the meat so there is less shock when the meat is cooked. It will result in a more tender steak, but certainly it doesn’t mean you shouldn’t cook the steak if you aren’t able to do this step.
- Season the steak well! Place a generous amount of coarse sea salt before you cook it. We skip the pepper until after it’s been seared on one side because coarse ground pepper can burn at such a high heat.
- Preheat the pan! Get that pan nice and hot before you put the steak inside of it to get that caramelized sear on it. We recommend a cast iron skillet here. They aren’t expensive and have a lot of uses in the kitchen. If you don’t have one a heavy bottomed pan that heats evenly can work in a pinch, but don’t try this with a thin pan.
- Check the temperature! We so often talk about taking a temperature here at Lexi’s Clean Kitchen and it’s because it’s such an easy tool to make you a better cook. Probe the meat with an instant read thermometer towards the end of cooking to make sure it’s at the exact temperature you want it to be.
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 to serve with a pan seared steak:
- Healthy Creamed Spinach
- Classic Mashed Potatoes
- Cheesy Scalloped Potatoes
- Maple Roasted Brussels Sprouts with Bacon
- Collard Greens with Bacon
- Moroccan Chermoula Carrots
- Harvest Salad
Wondering how to get the best steak delivered to your door?
- We love the steak in our ButcherBox and it is the best quality.
- Each month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!
- Enjoy the $15 off, free bacon, and free shipping off your first ButcherBox. FYI we do the custom box, smallest size, and it’s perfect for feeding two!
How to defrost your meat:
1. If you remember, take it out and put it in the fridge the day before or until thawed.
2. Didn’t remember? All good! Place it in a bowl of cold water (in the package or a resealable plastic bag). Let sit, changing the water with fresh cold water as it warms until defrosted.
If you like this How to recipe, check out these others:
- How to Make Yogurt in the Instant Pot
- How to Make Cashew Cream
- How to Cook a Whole Chicken in the Instant Pot
- How to Make Homemade Vanilla Extract
- How to Make Cold Brew Iced Coffee
- How to Make a Lettuce Wrap Sandwich
- How to Make Chicken Broth
- How to Make a Charcuterie Board
- How to Make Marshmallow Fluff
Watch the video:
Grab our kitchen BFF, the Thermapen MK4 here.
How to Sear a Steak
Learning How to Sear a Steak is an essential cooking skill you'll likely use all of your life! Our method sears the outside of the steak and then finishes the cooking by basting it with butter and aromatics. It takes around 10 minutes to complete and results in the most flavorful steak!
- Pat steak dry with paper towels and sprinkle with generous amount of salt on each side. Let steak sit until it has come close to room temperature, about 1 hour or so.
- Over high heat, heat a 10”-12” well-seasoned cast iron pan until it is just about to smoke.
- Splash the steaks with avocado oil on one side and and place the steak oil side down in the hot pan, making sure as much of the steak surface is touching the hot pan by gently pressing down on it. Sear for 5 minutes undisturbed.
- Flip the steaks and make sure the other side of the steak is getting as much contact with the pan as well. Grind a generous amount of black pepper on the seared side. Continue to sear for another 3-4 minutes, until it has reached the desired temperature. We like ours around 135ºF (and it will go up another 5 degrees additionally while resting) but you can adjust to your desired temperature by cooking 1-2 minutes less or more.
- When it has reached 135ºF add the butter, garlic, and thyme to the pan and let is sit for 30 seconds until it has melted. Carefully tilt the pan slightly upwards so all the fat pours to the bottom. Repeatedly spoon the mixture, including the herbs and garlic over the steak, about 1 minute to baste the steak with flavor.
- Remove the steak from the pan, dripping off any excess oil and and let rest, tented with aluminum foil or alternative for 5 minutes with butter and herbs and garlic on it.
- Once done, remove the garlic and herbs and slice against the grain and serve immediately.
- Some other options for pan seared steak are: NY strip, filet mignon.
- The cast iron skillet shouldn’t be so large that there is a lot of extra space, but not too small that it leaves the steak crowded.
- We don’t put the black pepper on the steak before it’s been seared because at a high temperature the peppercorns can burn and give off a bitter flavor.
How to Sear a Steak
This Sheet Pan Marinated Steak Tips with Veggies is a FABULOUS one pan steak dinner that is easy to make, flavor packed, with veggies and steak that are cooked just right! Plus, the balsamic sauce/marinade is our new favorite! It’s gluten-free, a full complete meal, and made with only one pan!
Sheet Pan Marinated Steak Tips with Veggies
We love sheet pan recipes for so many reasons! When creating this series our main goal was to always have a meal packed with flavor while also being simple to prepare. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
Can you use another cut of steak/beef?
Yes!! You can use sirloin tips (my favorite – see below) or steak tips of choice!
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
Wondering how to get Sirloin Steak Tips? I add them monthly or every two months, in my ButcherBox and they are the best quality! Each month, ButcherBox curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too!
- Get FREE bacon
- FREE Shipping
- $15 OFF!
Order Today and try out this amazing deal!
Sheet Pan Steak Tips with Veggies
- 1/3 cup balsamic vinegar (see note)
- 2 cloves garlic
- 1 sprig fresh rosemary, plucked from the stem
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dijon
- 1/3 cup olive oil
For Steak and Veggies
- 1 lb Butcher Box Sirloin Steak Tips, about 1-1/2" in diameter pieces (see note)
- 1 red onion, sliced into 1/4" rings
- 2 cups baby potatoes, halved or quartered to be similar in size (about 3/4" is what we used)
- 1-1/2 teaspoon fine sea salt, divided
- 2 teaspoons avocado oil, divided
- 1 teaspoon ground black pepper
- 1 red bell pepper, de-stemmed and seeded, sliced
- 1 bunch asparagus, cut to 2"
- 1 summer squash or zucchini, sliced to 1/4" rings
- In a high-speed blender place vinegar, garlic, rosemary, salt, pepper, dijon and blend until combined.
- Once combined, slowly add in olive oil until it is fully emulsified. Set aside.
For Steak and Veggies:
- In a medium bowl, place steak tips with 1/2 of marinade and combine. Set aside.
- Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
- In a large bowl toss potatoes and onions with 1 teaspoon oil and 1/2 teaspoon salt. Place on rimmed baking sheet and bake for 10 minutes.
- To the bowl, add asparagus, peppers, zucchini, 1 teaspoon oil and 1 teaspoon salt and placed on rimmed baking sheet and toss around with onions and potatoes. Continue baking for 10 - 15 minutes, making sure that the potatoes are cooked through. Remove from oven.
- Pre-heat broiler on high for at least 5 minutes.
- Move the vegetables to each side of the sheet pan. Place marinated steak in the center of the pan, and discard extra vinaigrette from bowl.
- Place sheet pan on top rack below the broiler and broil for 5 minutes.
- Flip sirloin tips to the other side and continue to broil for another 3 minutes, or until cooked through to your desired temperature. We cooked ours to about 135ºF and let it come up to 145ºF when resting.
- Remove from oven and let rest for 5-10 minutes.
- Serve hot with extra balsamic vinaigrette.
- We recommend buying a high-quality balsamic vinegar, as it truly makes a difference in the flavor of the finished dish.
- If the size of your steak tips differs from about 1-1/2" in diameter you may need to adjust the broiling time to get your desired temperature. If they are smaller, broil for less time.