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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Waiting for more recipe article.
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".
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.