Servings: six to eight.
For the best flavor and tenderness, cook these steaks to medium rare or just barely medium. Thinner skirt steaks will cook more quickly. If you can’t grill these steaks, sear-roast them.
For more tips on grilling perfect steaks, visit our Guide to Grilling.
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Go all out for your first big cookout of the year. Serve the steaks with Sun-Ripened Tomato & Olive Salad, your favorite potato salad, Grilled Asparagus, and Strawberry-Rhubarb Cobbler with Honey for dessert. And a pitcher of Strawberry-Melon Sangria makes a crowd-pleasing drink.
This recipe is quick (in terms of hands-on time; the meat actually marinates a day or two), easy, and delicious. It can be enjoyed either as is (three members of my family prefer it this way), or with the related pesto-syle salsa verde (the other three prefer this). For whatever it's worth, the salsa verde recipe makes way more than my family will use during the meal, so I just refrigerate or freeze the leftovers to use the next time; they seem to keep indefinitely either way. Skirt steak is a less expensive cut of meat than many, so that's a plus, while the taste is rich and delicious. I'm back looking at this recipe because I served it to guests a few days ago and they requested the recipe. It's a winner!
Please see the review of this dish attached to the salsa verde recipe listed as a "related recipe".
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