January 13, 2022 1 min read

Skirt Steak with Salsa Verde:



1 1/4 pounds skirt steak (flank or hangar steak can be substituted)

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon shallots (minced)

1 1/2 tablespoons capers (chopped)

1/4 cups fresh parsley (chopped)

3 tablespoons chopped fresh cilantro

2 teaspoons lemon juice

1/2 lemon to dress

1/3 cup Baklouti Olive Oil


30 minutes before you plan to cook, pull the steak from the fridge and season on both sides with the salt and a light dusting of black pepper. 

Make the salsa Verde in a small bowl by mixing together the remaining 7 ingredients (from shallots through olive oil).

Pre-heat your grill. You can also use a cast iron skillet (lightly coated with oil) to cook the meat on the stove over high heat. 

lay down the steak. Cook until done to your liking. Figure 2 to 3 minutes per side for rare/medium rare, Transfer to a carving board and rest for 5 minutes.

Cut the steak across the grain in 1/2-inch-wide pieces. Spoon about ⅔ of the salsa verde down the center of the steak, leaving the rest in a bowl to serve on the side. Serve with lemon wedges.