Grilled Skirt Steaks with Parsley Oregano Sauce

4.5(32)

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

by Ruth Cousineau, Ian Knauer·published 2007-08-10

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Servings

Makes 4 servings

Total time

20 min

Calories / serving

—

Ingredients (8)

serves

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsleyparsley
2 large garlic clovesgarlic
2 teaspoons dried oreganooregano
1/2 teaspoon dried hot red-pepper flakes
1/4 cup fresh lime juicelime-juice
2/3 cup olive oilolive-oil
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Instructions (4 steps)

01Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
02Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
03While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
04Serve steaks with sauce.

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Not rich — missing servings, total time, or calories.