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.
Marinade ingredients
A quick and easy marinade gives the skirt steak an incredible flavor. The marinade is made with garlic, rosemary, thyme and olive oil. You can marinate the meat up to 1 day ahead, making it a fantastic meal for entertaining.
How to make grilled skirt steak:
- Cut the skirt steak crosswise into thirds (this will make it easier to grill). Marinate the meat at room temperature for 15-60 minutes, or refrigerate it overnight. When you’re ready to grill, remove the meat from the marinade, scraping off most of the garlic (let the meat come to room temperature if it’s been refrigerated).
- Grill the skirt steak over medium-high heat until it’s caramelized with grill marks on the bottom, about 3-4 minutes. Flip the pieces over and cook until caramelized on the other side (the internal temperature should read 130˚F /54˚C). Thinner pieces of meat will cook faster, so feel free to pull them early.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
How do you make skirt steak tender?
- First, cook the steak at a high temperature. This allows the outside to caramelize while breaking down the fats, keeping the inside juicy.
- Second, be sure to let the steak rest for 10 minutes after cooking. This will allow the juices to redistribute throughout the meat, giving you more tender results.
- Finally, be sure the slice the steak against the grain. The grain in skirt steak runs crosswise, meaning you will need to slice the steak lengthwise.
What do you serve with grilled skirt steak?
While the grilled skirt steak is delicious on its own, I take it over the top with this Italian Salsa Verde. The garlicky, herby sauce is the perfect complement to the smoky, earthy meat. Serve the steak over Creamy Grits or with these Grilled Potatoes. A simple Green Salad is all you need for the ultimate feast (just writing this is making me hungry!).
FAQs
Skirt steak cooks quickly, needing only 3-4 minutes per side, depending on the thickness of the meat. The internal temperature should read 130˚F (54˚C) on an instant read thermometer for medium rare.
Yes, it’s best to close the grill lid when cooking skirt steak, which will help the meat to cook through evenly, much like an oven would. If using a grill pan inside, there’s no need to cover the steak—it will just need to cook for a few minutes longer.
It’s best to grill skirt steak around 600˚F (315˚C), which is medium-high to high heat on most grills.
Tips for this recipe:
- You can use an outdoor grill or a cast iron grill pan for this recipe.
- Cutting the skirt steak into thirds will make it easier to flip on the grill. It will also allow you to pull off thinner pieces earlier than thicker pieces, if needed.
- My Instant Read Thermapen is my secret weapon when grilling, giving me instant temperature readings for perfectly cooked meat.
- You can make the salsa verde up to 1 week ahead, making for a quick and easy dinner (perfect for weeknights or entertaining!).
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Other grilled recipes you might like:
- Mojo Grilled Skirt Steak
- Grilled Romesco Chicken
- Grilled Potatoes
- Grilled Peaches
- Grilled Chicken Paillard
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Get the recipe!
Tuscan Grilled Skirt Steak with Salsa Verde
Equipment
- Grill or Grill Pan
Ingredients
- 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 (see recipe link in header)
Instructions
- In a large zip-top bag (or in a large bowl), combine the olive oil, garlic, rosemary and thyme.
- Trim the skirt steak of any excess fat and cut it crosswise into thirds for easier grilling. Put the steak pieces into the bag (or bowl). Mix the marinade around to evenly coat the meat, and let it marinate at room temperature for 30-60 minutes, or refrigerate it for up to 24 hours.
- Preheat an outdoor grill to medium-high heat (600˚F / 315˚C), or preheat a grill pan over a medium-high flame. If the steak has been refrigerated, let it sit at room temperature for at least 15 minutes.
- Remove the skirt steak from the marinade, scraping off most of the garlic, and pat dry. Season with salt and pepper.
- Arrange the steak pieces on the grill. Cook (covered if using an outdoor grill), until browned with grill marks on the bottom, about 3-4 minutes. Flip and cook until browned on the other side, about 3-4 minutes longer for medium rare (the internal temperature should read 130˚F / 54˚C). If using a grill pan, the steak might take a few minutes longer.
- Transfer the steak to a cutting board and tent it lightly with foil. Let it rest for 10 minutes. Thinly slice the meat against the grain (take note that the grain goes crosswise, so you’ll need to slice lengthwise). Transfer the meat to a platter, and drizzle it with some of the salsa verde. Serve the remaining salsa verde at the table.
Notes
- You can use an outdoor grill or a cast iron grill pan for this recipe.
- Cutting the skirt steak into thirds will make it easier to flip on the grill. It will also allow you to pull off thinner pieces earlier than thicker pieces, if needed.
- My Instant Read Thermapen is my secret weapon when grilling, giving me instant temperature readings for perfectly cooked meat.
- You can make the salsa verde up to 1 week ahead, making for a quick and easy dinner (perfect for weeknights or entertaining!).
- Serve the steak over Creamy Grits or with these Grilled Potatoes. A simple Green Salad is all you need for the ultimate feast.
The grain runs lengthwise, not crosswise.
Hi David! The grain of skirt steak actually runs crosswise, the short way. You can read more about that in this visual from Cooks Illustrated: https://www.cooksillustrated.com/articles/5532-how-to-cut-skirt-steak
How exciting! Can't wait to see the book! Looks good, and so does the recipe. 🙂
Thank you so much, Christi!!