Skirt Steak with Salsa Verde

Quick-cooking skirt steak is tender at almost any degree of doneness.

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  • Total Time:
  • Servings: 4

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  • One 1-ounce piece of baguette, cubed
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup basil leaves
  • 3 tablespoons capers, drained
  • 2 garlic cloves, smashed
  • 2 anchovy fillets, chopped
  • 2 tablespoons white wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 1 1/2 pounds skirt steak
  • Salt and freshly ground pepper

How to make this recipe

  1. Light a grill. In a food processor, pulse the baguette, parsley, basil, capers, garlic, anchovies and vinegar until coarsely chopped. With the machine on, gradually add the olive oil.

  2. Season the steak with salt and pepper. Grill over high heat until medium-rare, 8 minutes; transfer to a carving board. Slice across the grain and serve with the salsa.

Suggested Pairing

Spicy Malbec from Argentina.

Contributed By Published June 2008

469645 recipes/skirt-steak-with-salsa-verde 2013-12-06T23:48:56+00:00 Nick Fauchald summer|entertaining|grilling-barbecuing|barbecue-cookout|fathers-day|latin-american|4|fast|staff-favorite june-2008,Nick Fauchald,grilling recipes,easy grilling,skirt steak,grilled steak,salsa verde recipes,skirt-steak-with-salsa-verde 469645

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