Go Back
–+ servings
A platter of grilled skirt steak topped with Italian salsa verde.
Print Recipe
5 from 1 vote

Grilled Skirt Steak with Italian Salsa Verde

Make this grilled skirt steak recipe with Italian salsa verde for a delicious summer dinner that’s ready in minutes and full of flavor!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: beef skirt steak, grilled skirt steak, skirt steak, skirt steak recipe
Method: Grilling
Servings: 4 serving
Author: Lexi

Equipment

  • 1 Ziplock Bag
  • 1 Food Processor
  • 1 Grill

Ingredients

  • 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

Instructions

  • 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 pounds skirt steak, 2 teaspoons kosher salt
  • 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. 
    1 garlic clove, One 2-ounce can anchovy fillets, 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
  • To Cook Steak: Sprinkle the steaks with ground black pepper. 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).
    Ground Black Pepper
  • 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.

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.
  4. Internal Temperatures to Achieve Your Perfect Steak Follow the guide below to cook your grilled skirt steak recipe to your desired doneness: 
    • 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.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 1g | Protein: 52g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1.45mg | Potassium: 765mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 663IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 5mg