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Skirt Steak with Salsa Verde

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

This skirt steak simply seasoned with salt and pepper and finished with a salsa verde.


  • 3 pounds skirt steak
  • salt and pepper
  • For the Salsa Verde
  • 2 1/4 pounds tomatillos, husks removed, rinsed well
  • 2 cloves garlic
  • 1 1/2 ounces fresh cilantro, stems included
  • 1 jalapeno chile, ribs and seeds discarded, flesh coarsely chopped
  • 1 small white onion, finely chopped
  • Freshly ground pepper


  • 1. Preheat the Egg to 400º using indirect heat. Roast the tomatillos until softened, about 15 minutes. Cut each into 4 wedges. Puree tomatillos, garlic, cilantro, jalapeno, and onion in a food processor.
  • 2. Transfer tomatillo mixture to a medium stockpot. Bring to a simmer over low heat; cook until thickened, about 15 minutes. Season with salt and pepper.
  • 3. Preheat the Egg to 425º using direct heat and a cast iron grate. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes.
  • 4. Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt. Serve with salsa verde.

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In our Steak class on 7/6/16, we used hanger steak in place of skirt steak. Directions can be followed as normal.
07-08-2016 at 05:35 PM

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828