Grilled Skirt Steak
A punchy marinade with garlic, lemon, fresh parsley, and Mediterranean spices gives this grilled skirt steak bold flavor. After marinating, it needs only a few minutes over high heat for a deeply browned crust and tender, juicy center. Marinate it for 30 minutes or up to 24 hours for even more flavor.
Servings: 6
Ingredients
- 2 pounds skirt steak, trimmed of extra fat
- Kosher salt
- Black pepper
- 2 shallots, finely chopped
- 4 to 6 large garlic cloves, minced or crushed
- 1/3 cup chopped Italian parsley leaves and tender stems
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1/2 teaspoon paprika
- 1 large lemon, zested and juiced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Neutral oil, for grilling
Instructions
- Make the marinade: Season the steak well on both sides with kosher salt and black pepper. Place it in a resealable bag and add the shallots, garlic, parsley, cumin, Aleppo pepper or red pepper flakes, and paprika. Add the lemon zest and juice, red wine vinegar, and extra virgin olive oil. Seal the bag and gently massage the steak to distribute the marinade.
- Marinate the steak: If you have time, refrigerate the steak for 30 minutes to 24 hours, turning the bag occasionally. Let it sit at room temperature for 30 minutes before grilling. If you’re short on time, marinate it at room temperature for about 30 minutes.
- Prepare the grill and tenderize the steak: Lightly oil the grill grates and preheat the grill to high direct heat, between 400 and 450°F. Keeping the bag sealed, gently pound the steak with a meat mallet or rolling pin.
- Grill: Remove the steak from the bag and gently shake away the excess marinade. Place it directly over the heat and grill for 3 to 4 minutes per side, or until the internal temperature reaches 125 to 130°F for medium-rare.
- Rest, slice, and serve: Transfer the steak to a wire rack or cutting board and let it rest for 5 minutes. Thinly slice it against the grain, arrange it across a large platter, and serve.
Video
Notes
- Check for doneness: Skirt steak is thin and cooks quickly. Use an instant-read thermometer in the thickest part and begin checking it after about 3 minutes per side. The USDA recommends cooking whole cuts of beef to 145°F, followed by at least a 3-minute rest.
- Slice against the grain: Look for the long muscle fibers running along the steak, then cut across them into thin slices for the most tender texture.
- Serve with: Make a colorful spread with grilled corn salad, potatoes with whipped feta, grilled fruit, and a pitcher drink.
- Storage: Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
- Shop This Recipe: Ground Cumin, Aleppo Pepper, Sweet Paprika or Smoked Paprika, and Hojiblanca Spanish Extra Virgin Olive Oil.
Nutrition
Calories: 410.4kcal | Carbohydrates: 4.4g | Protein: 33.4g | Fat: 29.4g | Saturated Fat: 6.7g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 18.1g | Trans Fat: 0.5g | Cholesterol: 95.3mg | Sodium: 110.7mg | Potassium: 541mg | Fiber: 1.1g | Sugar: 1.2g | Vitamin A: 482.5IU | Vitamin C: 15.3mg | Calcium: 30.4mg | Iron: 3.6mg
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