Hello, grill season.
Ya’ll know how much I love this time of year.
Brandon puts on his “grill master” hat and takes over dinners, at least 3 nights a week. Ok, so technically he doesn’t have a hat that says “grill master”, but in hindsight, I should really invest in something like this, but maybe punnier, like “All Up in My Grill” or something equally as dorky that he definitely wouldn’t wear.
Ridiculous ideas aside, one of my favorite things to grill is skirt steak. Not only is it a super affordable piece of meat, but it goes a long way, especially for a hard workin’ man and a preggo lady. Although even before the tiny human started growing, I could put away some grilled steak. Either way – skirt steak. Do it.
The second thing I love about this recipe is the marinade. It is so super fresh and flavorful, and works as a delightful garnish to the finished steak, so save some for later! Most of the stuff I used for this are things I regularly have on hand, so it was mad easy to throw together, but really you can just use what you have!
I call the end pieces.
Grilled Skirt Steak with Fresh Herb Marinade
Cook time: 5-8 minutes
3-4 lb skirt steak
1 can diced tomatoes
1 cup chopped fresh parsley
1 shallot, peeled, rough chopped
4 cloves garlic, peeled
2 T fresh lemon juice
1 jalapeno pepper, rough chopped (seeds removed if you don’t want the spice)
1/4 – 1/2 cup extra virgin olive oil (depends on how smooth you want it)
salt + pepper (pinch of each)
Directions: Combine all marinade ingredients into a food processor or blender, and pulse until roughly chopped and combined, slowly adding olive oil until desired consistency is reached.
At least 2 hours before cooking (overnight is best), add a dash of salt and pepper to both sides of the steak (not too much salt) and generously cover steak with marinade, on both sides. Refrigerate until about a half hour before cooking to bring the steak to room temp. Heat your grill to high, and sear each side for 2-4 minutes, depending on how you like yours cooked (2-rare, 4-med/well, go longer if you like it well). Allow the steak to rest, covered in foil, for at least 5 minutes before slicing. Serve the remaining marinade alongside for garnish.
Because god knows someone in our house should be enjoying a cold adult beverage on the deck…