Herb and Garlic Skirt Steak
- Cuisine: American
- Course: Main Course
- Features: Gluten-Free, Fast, Healthy, Grilling
Summary:
This recipe originally called for a one- or two-day marinade. Instead, we drizzled the marinade ingredients over the just-cooked steak. The fresh herbs still perfume the meat and lend a lighter, fresher flavor than a marinade would, but be warned: This one's for garlic lovers. Serve with steamed asparagus or a nutty brown-rice pilaf.
4 to 6 servings
Ingredients:
- 6 large cloves garlic
- Rosemary from two 5-inch sprigs
- Thyme from 8 sprigs
- 4 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons cracked black pepper, or to taste
- 2 (about 2 1/4 pounds total) skirt steaks*
- Salt
- Freshly ground pepper
Directions:
Smash the garlic cloves with a heavy knife. Finely chop the rosemary. In a shallow bowl, combine the garlic, rosemary, thyme, oil and pepper, and set aside.
Preheat the grill, or place a large skillet over medium-high heat.
Season the steak on both sides with salt and ground pepper to taste. Grill or cook the steaks over medium-high heat, turning once, for about 4 minutes per side for medium rare. Transfer the steak to a cutting board and set aside to rest for about 10 minutes.
Using a sharp knife, thinly slice the steak against the grain and fan the slices on a platter. Before you spoon the herb sauce over the steak, you may want to remove the smashed garlic cloves or finely chop one of them into the sauce.
About Skirt Steak:Skirt steak is a chewy cut of meat with a fibrous weave that allows marinades or sauces to penetrate quickly. The steak comes in long strips and is traditionally used in fajitas. Skirt steak is available at many meat counters and can usually be special-ordered by stores that do not regularly carry it.
Recipe Source:
Adapted from "The Vineyard Kitchen: Menus Inspired by the Seasons," by Maria Helm Sinskey (HarperCollins, 2003)
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