Next-level Skirt Steak with Salsa Verde and Vegetables

This grilled skirt steak with veggies and salsa verde is elegant, but an easy, holiday recipe. This recipe is one of my favourite family dinners recipe for the holiday, I cook it for years. Hope you already have tried the steak sandwich recipe, I created it for my friends from Manaaki.

This budget-friendly grilled skirt steak is long, flat, and prized for its flavour rather than tenderness. It’s also quick-cooking, affordable and great for feeding a crowd. 

Skirt steak is one of the most flavorful cuts of beef when prepped correctly. Marinate, grill, slice against the grain. It soaks up marinade incredibly well and is one of the few types of meat we ever marinate before grilling. Grilling might just be the best way to cook up a skirt steak. For the juiciest and most tender texture skirt steaks are usually cooked and aimed at three different ranges of temperatures: medium, rare, and medium-rare.

Next-level Skirt Steak with Salsa Verde and Vegetables

Recipe by Leno RegushCourse: Main, Party foodCuisine: Classic, Italian, AmericanDifficulty: Easy


Prep time


Cooking time




  • 500 g skirt steak

  • 2 sprigs of rosemary

  • 1/2 cup red vinegar

  • Juice of 1/2 lemon

  • 1 Tbs salt

  • black pepper

  • cooking oil

  • For salsa verde:
  • bunch of Italian parsley, stems removed

  • a handful of tarragon or basil leaves

  • 1 garlic clove

  • 1 teaspoon Dijon mustard

  • 1 Tbsp capers

  • 1 Tbsp sherry vinegar

  • 2 Tbsp extra virgin olive oil

  • salt

  • black pepper

  • To serve:
  • 500 g green beans ( blanched, plunged into an ice bath and then sliced).

  • bunch of radishes ( stems removed, washed and sliced using a Mandoline slicer)

  • peppery nasturtium flowers to garnish


  • Squeeze rosemary sprigs with your hand until the rosemary starts to smell. Rub the steak with salt and black pepper. Add steak, rosemary, lemon juice and vinegar to a zip lock bag, tossing the steak a few times to coat. Press the excess air out, seal the bag, and leave the steak to marinate in a fridge for about 6 hours or overnight.
  • Remove the steak from the fridge and let it come to room temperature, then drain the marinade and pat dry the steak with a paper towel. 
  • Preheat the grill until very hot. Brush the steak with cooking oil. Use tongs to transfer steak to a preheated grill. Cook until medium-rare/medium (internal temperature 55-58C). Allow the steak to rest for 5 minutes before cutting. Then slice the steak against the grain into slices.
    Meanwhile, lightly butter each side of bread slices. Place the bread slices on the preheated grill and cook until golden brown. Allow the steak to rest for 5 minutes before cutting. Then slice the steak against the grain into slices.
  • Arrange the green beans and sliced radish on a serving platter and top with sliced steak. Drizzle with salsa verde. Garnish with nasturtium flowers. Serve it warm with a glass of cabernet sauvignon. Enjoy!


  • Salsa verde: I’ve tried to use for salsa verde a couple of brands of plain olive oil from the supermarket, but it has a bitter unpleasant taste. Now I’m using The Good Oil brand (NZ cold-pressed rapeseed oil) which is surprisingly good in salsa verde and pesto.
  • Sherry vinegar in salsa verde. This is a very important ingredient in salsa verde, I’m using Pons brand (Spain). It’s not cheap. But even just a little amount can lift the taste to the next level ( you could dilute with red wine vinegar). You can find it in Sabato (NZ).
  • Skirt steak: If you would like to have perfectly evenly cooked steak, cut the edges off before marinating. This is what high-class restaurants usually do. Leftovers could be used for other dishes (I usually use it for Asian stir-fry).

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