Bistecca alla Griglia | Grilled Skirt Steak
Skirt steak is undoubtedly one of the most flavorful cuts of beef available, especially when it is left to rest in a Tuscan-style marinade, making it extra juicy and delicious. I like to keep it simple when preparing this go-to summertime recipe. A green vegetable, like grilled asparagus, is a must, along with crispy potatoes to sop up the juices and a simple green salad. The most essential element to accompany grilled steak is a big, bold red wine! This absolutely takes this recipe to another level of divineness. I suggest a bottle of Le Senate Blu Vellluto Spento from Le Marche. This 100% Cabernet Franc paired with the Bistecca alla Griglia will leave you speechless and satisfied.
See ingredients, directions and pairings.
Ingredients
2 pounds Skirt Steak, trimmed
1/2 cup EVOO
3 Garlic Cloves, minced
2 tablespoons Lemon Juice
Splash of Red Wine
1/4 cup Rosemary, finely shopped
1/4 cup Oregano, finely chopped
1/4 cup Thyme, finely chopped
Generous Pinch of Sea Salt and Freshly Cracked Pepper
1 Recipe Salsa Verde
Directions
Add the herbs, garlic, EVOO, red wine, and lemon juice to a shallow dish large enough to hold the meat. Stir well.
Place the steaks into the dish, coating each side with the marinade. Refrigerate, covered, for at least 1 hour, flipping a few times.
Preheat the grill.
Place the steaks on the grill and cook for 2 to 4 minutes on each side, depending on how well-done you prefer your beef.
Remove the steaks from the grill and allow them to rest for a few minutes.
Slice the beef on a bias about 1/2-inch thick.
Transfer to a platter and serve with Salsa Verde.
Additional Pairings
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