Tuscan Grilled Skirt Steak with Salsa Verde
If you’re looking for a foolproof, DELICIOUS way to cook skirt steak, you’ve got to try this grilled skirt steak recipe. The juicy, caramelized steak is richly flavored from a quick and easy marinade, and it gets brightened up with an herby Italian salsa verde. It’s one of my favorite dinners, and I promise that anybody can master the recipe.
My family rented a house in Tuscany before any of us had kids, and the travel there was a complete mess, involving flight delays, missed connections, and hours-long traffic jams. However, when we finally arrived at our rental house well after midnight, dinner was waiting (it had been prepared and left by a local chef). The first thing I put in my mouth was the most tender bite of steak I’d ever eaten, redolent of garlic, rosemary, and thyme. This grilled skirt incorporates all of those flavors for an easy dinner that will transport you straight to Italy.
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 ¼- 1 ½ pound skirt steak
- Salt and freshly ground black pepper
- Italian Salsa Verde, for serving
Italian Salsa Verde
- 1 garlic clove, peeled
- ½ small shallot
- 1 ½ teaspoons drained capers
- 1 anchovy fillet, rinsed and patted dry
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon thyme leaves
- 1 cup lightly packed parsley (leaves and tender upper stems)
- 1 tablespoon coarsely chopped walnuts
- ¼ teaspoon red wine vinegar
- Salt and freshly ground black pepper
- ½ cup extra virgin olive oil