Grilled Skirt Steak with Gremolata

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  • 1 1/2 pounds skirt steak
  • Coarse salt and freshly ground pepper
  • 1 medium head garlic, cloves peeled, divided
  • 4 tablespoons unsalted butter
  • 1 lemon, zested and juiced
  • 1/4 cup minced parsley


Heat grill to medium-high. Pat steaks dry and season generously with salt and pepper; let sit at room temperature for 30 minutes.
Smash garlic cloves and finely mince with a sprinkle of salt. Melt butter in a skillet over low heat; add all but 1 tablespoon of the garlic and cook until golden brown. Remove from heat and set aside.
Grill steaks on lightly oiled grill, turning once, until cooked to desired doneness. Transfer to a cutting board, generously brush with garlic butter and let rest 5 minutes.
To make gremolata, combine remaining 1 tablespoon minced garlic, parsley and the lemon zest and juice. Thinly slice steaks against the grain and top with gremolata.

Recipe from Central Market Poulsbo - Culinary Resource Center
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