Skirt Steak with Gremolata

Serve seared steak with a lively lemon, parsley and garlic condiment.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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2 cloves garlic

Kosher salt and freshly ground black pepper

1 1/2 cups fresh parsley leaves, coarsely chopped

1/4 cup extra-virgin olive oil, plus more for the steak

2 teaspoons finely grated lemon zest

Juice of 1/2 lemon

Pinch crushed red pepper flakes

1 pound skirt steak, trimmed and cut into 4 equal portions

Steamed rice or boiled new potatoes, for serving


  1. Smash the garlic, sprinkle with 3/4 teaspoon salt and work into a coarse paste using the side of a large knife. Transfer to a small bowl and stir in the parsley, olive oil, lemon zest and juice, and pepper flakes.
  2. Heat a large skillet over medium-high heat. Lightly rub the steak on both sides with oil and sprinkle generously with salt and pepper. Put the steaks in the skillet and cook, turning once, until well browned on the outside and medium-rare on the inside, 2 to 3 minutes per side. Transfer the steak to a cutting board and let it rest for 5 minutes.
  3. Thinly slice the steaks against the grain and divide among 4 plates. Top with the gremolata and serve with rice or potatoes.