Fresh-Pressed Olive Oil Club

Grilled Skirt Steak with Salsa Verde

Grilled Skirt Steak with Salsa Verde

If you love to grill like I do, you probably don’t limit yourself to summer BBQs. Here’s a perfect dish for a crisp fall evening.


For the salsa verde:
  • 1-1/2 cups packed flat-leaf parsley 
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 1 to 2 anchovy fillets (optional) 
  • 1 tablespoon white wine vinegar
  • 2 medium cloves garlic, minced (about 2 teaspoons) 
  • 1 tablespoon lemon juice 
  • 1/2 teaspoon freshly grated lemon zest 
  • Kosher salt 
  • Freshly ground black pepper 

For the steak: ​

  • One 2-pound skirt steak
  • Kosher salt
  • Freshly ground black pepper 


Step 1

To make the salsa verde, roughly chop the parsley and place it, along with the olive oil, capers, anchovies (if using), vinegar, garlic and lemon juice and zest, in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down the sides of the bowl as necessary. Season with salt and pepper to taste. Transfer to a gravy boat or a small bowl and set aside. 

Step 2

Set up your grill or grill pan for indirect grilling, and heat it to medium-high. Generously season both sides of the steak with salt and pepper. Grill for about 3 minutes per side, or until done to your liking. Let rest for 2 minutes before carving thinly against the grain. Serve with the salsa verde.

Quick kitchen hack: Carving the right way is key with certain cuts of meat, like skirt or flank steak. Whether you see it described as “on the diagonal,” “on a bias” or “against the grain,” it means the same thing—slicing in the direction opposite the meat’s muscle fibers. So, if you’re looking at your steak and the fibers are running vertically from top to bottom, you want to slice horizontally or across from side to side. The reason is simple: This creates a more tender chew.