Juicy Beef Skirt Steak with Salsa Verde Recipe That Wows

Learn to make a delicious Beef Skirt Steak with Salsa Verde recipe that will impress your guests with bold flavors and easy preparation.

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Prep Time 10

Cook Time 15

Resting Time 7

Total Time 32

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Steak

1 lb Beef skirt steak Choose well-marbled skirt steak for the juiciest, most flavorful results.
2 tbsp Olive oil Helps create a perfect sear and keeps the steak moist during cooking.
1 tbsp Salt Enhances the natural beefy flavor and aids in forming a delicious crust.
1 tsp Freshly ground black pepper Adds a subtle kick without overpowering the meat’s rich taste.
1 tsp Garlic powder Brings a gentle, savory background note that complements the char.

For the Salsa Verde

1 cup Fresh parsley The herbaceous base that gives salsa verde its vibrant green color.
1/2 cup Fresh cilantro Adds bright, citrusy undertones balancing the richness of the steak.
2 tbsp Capers Provide a tangy, briny pop that makes every bite exciting.
2 tbsp Lime juice Injects zesty acidity that sharpens and lifts the salsa’s flavor.
2 tbsp Olive oil Blends all the ingredients smoothly, giving a luscious mouthfeel.
1 medium Shallots Finely minced for a subtle sweetness and mild onion flavor.
1/4 tsp Red pepper flakes Optional; a pinch adds a pleasant gentle heat.

Equipment

grill
Skillet
mixing bowl
cutting board
meat thermometer

Method

How to Make Beef Skirt Steak with Salsa Verde

Pat the skirt steak dry, drizzle with olive oil, then generously season both sides with salt, freshly ground pepper, and garlic powder until evenly coated.
Heat your grill to high (450°F–500°F) until grates are glowing. Lightly oil the grates to prevent sticking and prepare for that perfect sear.
Place steak on hot grates and cook 3–4 minutes per side for medium-rare, flipping once when a deep brown crust forms. Aim for 130°F internal temperature.
Transfer steak to a cutting board, tent loosely with foil, and let rest 5–7 minutes. Resting locks in juices for the most tender, flavorful slices.
Finely chop parsley, cilantro, capers, and shallots. In a bowl, whisk together with lime juice, olive oil, and red pepper flakes until vibrant and smooth.
Slice steak thinly against the grain, drizzle generously with salsa verde, and garnish with extra cilantro sprigs. Serve immediately for the freshest, brightest flavors.

Nutrition

Serving: 4servingsCalories: 350kcalCarbohydrates: 4gProtein: 26gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Optional: Sprinkle flaky sea salt or extra red pepper flakes for a spicy crunch. Choose quality meat for maximum flavor and tenderness; lean pieces can turn tough when grilled.

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