Wednesday, February 8, 2012

Herb Grilled Skirt Steak

In 15 years of marriage, I have never cooked a flank steak.  I am kicking myself because the meat was so tender and my family loved this recipe.  This will definitely be added to our dinner rotation.  My slab of meat must have been bigger than what the recipe calls for because it took longer for it to grill than 5 minutes each side.  Also, I am currently without a food processor so I chopped up the ingredients and whisked them together old fashioned style.  I will have to put in the request for a new food processor for Mother's day this year.  I served this with twice baked potatoes and a salad.  It was delicious!

7 garlic cloves, peeled
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 tsp kosher salt
2 Tbsp lemon juice
1 tsp black pepper
3/4 cup olive oil
3 pounds skirt steak (flank)

In a food processor, pulse the garlic until minced.  Add the parsley, cilantro, salt, and pepper.  With the motor running, add lemon juice and olive oil in a steady stream.  Pour over skirt steak and marinate in the refrigerator for at least one hour. 

Remove steak from marinate 10 minutes prior to grilling.  Grill for 5 minutes per side or to desired degree of doneness.  Allow steak to rest 5 minutes before slicing against the grain.

Credit for this yummy recipe goes to

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