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Sliced grilled skirt steak on a serving platter drizzled with salsa verde.
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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. You can make the sauce to one week ahead and you can marinate the steak up to one day ahead, making for a quick and easy dinner. This is one of my favorite meals, and I promise that anybody can master the recipe.
*This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: grilled skirt steak, skirt steak marinade, tuscan steak
Servings: 4 people


  • Grill or Grill Pan


  • 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)


  • 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.


Prep Ahead: The skirt steak can be marinated up to 1 day in advance. 
  • 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.