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Skirt steak with salsa verde

Grilled Skirt Steak with Herb Salsa Verde

Elevate your favorite steak by whisking together an addictive and easy-to-make herb salsa. Capers, parsley, cilantro, and plenty of lemon make a zippy, flavorful sauce that is delicious spooned onto steak, pork, chicken, or even grilled vegetables.

Course Main Course
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 439 kcal
Author katiemorford


  • 1 ¼- pounds skirt steak (flank or hangar steak can be substituted)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon minced shallot
  • 1 1/2 tablespoons chopped capers
  • ¼ cup chopped fresh parsley
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons lemon juice
  • Zest of ½ lemon
  • cup extra-virgin olive oil


  1. 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. 

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

  3. Get your grill ready. You want a very hot grill for skirt steak. You can also use a cast iron skillet (lightly coated with oil) to cook the meat on the stove over high heat. 

  4. When the grill is good and hot, lay down the steak. Cook until done to your liking. Figure 2 to 3 minutes per side for rare/medium rare, longer if you prefer it medium-well or well. If you are cooking flank or hangar steak, it will likely need a little longer on the grill. Transfer to a carving board and rest for 5 minutes. 

  5. 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.