Rock the Grill With This Amazing Skirt Steak!

By Amanda Haas
Jim Bathie
Jim Bathie

Skirt Steak With Chimichurri Sauce

Cook Time16 minutes
Yieldserves 6

Amanda Haas

INGREDIENTS

    • 1 1⁄2 pounds skirt steak
    • 1⁄2 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper, divided
    • 1 garlic clove
    • 1⁄2 cup fresh parsley leaves
    • 1⁄3 cup fresh cilantro leaves
    • 1⁄3 cup fresh mint leaves
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon fresh lime juice
    • 1 1⁄2 teaspoons drained capers
    • Cooking spray

    INSTRUCTIONS

      Notes

      Skirt steak is packed with flavor and is a great alternative to more expensive cuts. You’ll love it in steak tacos or served on its own with this delicious herb sauce. The most important thing about preparing skirt steak is to slice it against the grain. The grain in the skirt steak is obvious — it looks like big lines running across the meat. Cut the slices perpendicular to those lines and you’re left with very tender, flavorful meat.