Fourth of July Skirt Steak
Fourth of July Skirt Steak
Ingredients
For the Marinade
- 1 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 2 lemon, juiced
- 4 cloves garlic, minced
- 1 shallot, diced
- 1 tablespoon Dijon mustard, to 2 tablespoons
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Skirt Steak
- 2 pounds skirt steak
Instructions
- 1
In a medium bowl, combine the finely chopped parsley, finely chopped cilantro, olive oil, red wine vinegar, fresh lemon juice, minced garlic, diced shallot, Dijon mustard, salt, and black pepper. Whisk well to combine all ingredients. Taste and adjust seasoning or mustard level to your preference.
⏱️ 10 min
- 2
Prepare the skirt steaks by carefully trimming off any excess silver skin or tough membranes. This step is crucial for a tender steak.
⏱️ 10 min
- 3
Place the trimmed skirt steaks into a large, non-reactive container or a resealable plastic bag. Pour the prepared marinade over the steaks, ensuring they are fully coated. Cover the container or seal the bag and refrigerate overnight (for at least 8 hours, up to 24 hours) to allow the flavors to meld and tenderize the meat.
- 4
About 30 minutes before grilling, remove the steaks from the refrigerator to bring them closer to room temperature. Preheat your grill to 450°F (high heat).
⏱️ 30 min•🌡️ 450
- 5
Once the grill is hot, place the marinated skirt steaks on the grates. Grill for 4 minutes per side for a medium-rare to medium doneness. Adjust grilling time based on desired doneness and steak thickness.
⏱️ 8 min•🌡️ 450
- 6
Remove the grilled steaks from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min
- 7
After resting, slice the skirt steak thinly against the grain. Serve immediately and enjoy your festive Fourth of July meal!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fourth of July Skirt Steak
For the Marinade
- 1 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1 cup olive oil
- 1/4 cup red wine vinegar
- 2 lemon, juiced
- 4 cloves garlic, minced
- 1 shallot, diced
- 1 tablespoon Dijon mustard, to 2 tablespoons
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Skirt Steak
- 2 pounds skirt steak
Instructions
- 1
In a medium bowl, combine the finely chopped parsley, finely chopped cilantro, olive oil, red wine vinegar, fresh lemon juice, minced garlic, diced shallot, Dijon mustard, salt, and black pepper. Whisk well to combine all ingredients. Taste and adjust seasoning or mustard level to your preference.
⏱️ 10 min - 2
Prepare the skirt steaks by carefully trimming off any excess silver skin or tough membranes. This step is crucial for a tender steak.
⏱️ 10 min - 3
Place the trimmed skirt steaks into a large, non-reactive container or a resealable plastic bag. Pour the prepared marinade over the steaks, ensuring they are fully coated. Cover the container or seal the bag and refrigerate overnight (for at least 8 hours, up to 24 hours) to allow the flavors to meld and tenderize the meat.
- 4
About 30 minutes before grilling, remove the steaks from the refrigerator to bring them closer to room temperature. Preheat your grill to 450°F (high heat).
⏱️ 30 min•🌡️ 450 - 5
Once the grill is hot, place the marinated skirt steaks on the grates. Grill for 4 minutes per side for a medium-rare to medium doneness. Adjust grilling time based on desired doneness and steak thickness.
⏱️ 8 min•🌡️ 450 - 6
Remove the grilled steaks from the grill and transfer them to a cutting board. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 5 min - 7
After resting, slice the skirt steak thinly against the grain. Serve immediately and enjoy your festive Fourth of July meal!
⏱️ 2 min