Grilled Skirt Steak Salsa Verde
This grilled skirt steak salsa verde is a quick and delicious dish featuring smoky steak and a vibrant herbaceous sauce, making it perfect for busy weeknights and special gatherings alike.
Ingredients
- ¼ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 ¼-1 ½ pounds skirt steak
- Salt and freshly ground black pepper
- Italian Salsa Verde, for serving
Instructions
- In a bowl or large zip-top bag, combine olive oil, garlic, rosemary, and thyme.
- Trim excess fat from the skirt steak and cut it crosswise into thirds.
- Place the steak into the marinade and ensure every piece is well-coated. Marinate at room temperature for 30-60 minutes or refrigerate for up to 24 hours.
- Preheat an outdoor grill to medium-high heat (600°F), or alternatively, use a grill pan over medium-high.
- If the steak was refrigerated, let it sit at room temperature for at least 15 minutes before grilling.
- Remove the steak from the marinade, scraping off excess garlic. Pat dry and season with salt and pepper.
- Grill the steak 3-4 minutes per side for medium-rare doneness (internal temperature of 130°F). Adjust if using a grill pan.
- Allow the steak to rest under loose foil for 10 minutes before slicing against the grain.
- Drizzle with salsa verde, serving the remainder at the table.