Marinade the meat for as long as possible for a delicious grilled marinated skirt steak
As promised in my last post I have another yummy recipe from Emeril at the Grill: A Cookbook for All Seasons to share with you. I have dozens more marked to try. I recommend though if you don’t win the giveaway you definitely go out and buy your own copy! A perfect Father’s Day gift!
Speaking of the giveaway, if you haven’t entered yet – do so now!
You want this cookbook!
Last week I shared Grilled Marinated Flank Steak with Chimichurri Sauce. Well, we really like grilled and marinated steak at our house so today you are getting Grilled Marinated Skirt Steak.
What can I say – I let the boys choose the recipes to try! There are plenty of other wonderful recipes that don’t involve marinated beef. I can’t wait to try the Grilled Green Onion Flatbread, Grilled Asparagus with Garlic, Grilled Garlic Bread, and did I mentioned Grilled Pineapple ‘Suzette” – yum!!
The actual recipe in the book is called Grilled Marinated Skirt Steak with Wilted Watercress but since I have a few people at my house with an aversion to anything green on their plate we skipped the watercress part but I did serve it with parmesan roasted asparagus and spinach salad. Two green things on the plate was enough!
The recipe is easy and straightforward. Just mix up your marinade in the food processor.
Salt and pepper your meat before adding to the marinade.
I just put everything together into a large ziploc bag to marinade. Marinade for at least two hours – up to four hours.
Then fire up the grill! Skirt Steak is thin meat so it won’t take long. Depending on how well done you like your meat it could take as little as 8 minutes on the first side and 4-6 minutes the other side. You don’t want to overcook it – you want it at least a little pink!
After grilling, place on a cutting board and let rest for 5-7 minutes. Thinly slice the steak across the grain.
I served it with flour tortillas which I love. Emeril recommends some crusty bread and it would also be great with some roasted potato wedges! If you want the version of the recipe with the Wilted Watercress you are just going to have to buy the book!
- 8 cloves of garlic, sliced in half lengthwise
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp chopped fresh sage (I didn't have any so left it out)
- 1 Tbsp chopped fresh thyme
- ¼ C extra virgin olive oil
- ½ C sherry vinegar (I used red wine vinegar)
- One 1¼ to 2 lb. skirt steak
- 1 Tbsp kosher salt
- 2 tsp freshly ground black pepper
- Combine the halved garlic cloves, rosemary, sage, and thyme in a food processor and process until smooth.
- Add the olive oil and sherry vinegar, and process to combine.
- Season the skirt steak with the kosher salt and black pepper.
- Place it in a resealable plastic bag and add the garlic-herb marinade.
- Seal the bag and refrigerate for at least 2 and up to 4 hours, turning occasionally.
- Preheat a grill to medium high
- Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes.
- Remove the steak from the marinade (discard the marinade), and wipe any excess marinade off the steak with paper towels.
- Place the steak on the grill and cook for 4 minutes.
- Rotate the steak 45 degrees and cook for another 4 minutes.
- Turn the steak over and cook for 4-6 minutes for medium-rare.
- Transfer the steak to a cutting board and let it rest for 4-7 minutes before slicing.
- When ready to serve, thinly slice the steak across the grain.