skirtsteak

I recently purchased 40 pounds (!) of grass-fed beef as part of a cow share. The meat came in many different cuts, one of which was skirt steak.

Skirt steak comes from the diaphragm muscle of the cow and is long and flat. It cooks very quickly, and is delicious when grilled or broiled. it does not have to be marinated but I prefer the extra flavor that results when you do so, and I love this Asian-style marinade.

To keep with the Asian theme, I made a cilantro gremolata (gremolata is usually made with parsley) to spoon on top. Gremolata is not generally made with preserved lemon, but I made a large batch this summer and like to use it in recipes instead of lemon zest; feel free to substitute regular lemon zest, though.

Broiled Grass Fed Skirt Steak with Cilantro and Preserved Lemon Gremolata
Serves 2-4

First, Marinate and Broil the Steak:

1/2 Tb. olive oil
dash toasted sesame oil
1 Tb. rice vinegar or lime juice
1/2 Tb. soy sauce or tamari
1/2 Tb. honey
1/2 Tb. peeled and minced fresh ginger
1 pinch red pepper flakes
1 pound skirt steak, grass-fed if possible
course salt and fresh ground pepper to taste

Directions:

Mix olive oil through red pepper flakes in a medium bowl. Place the skirt steak in the bowl with the marinade. Cover and refrigerate for at least 1 hour (or up to a day), turning the steak in the marinade one or more times, if possible (to make sure it is all covered at some point).

Preheat your broiler to high. Place a piece of foil over a large baking sheet and lay the skirt steak on top. Pour the remaining marinade on top of the steak. Broil for 4 minutes on each side (for rare); broil a bit longer on each side if you prefer it a bit more well done.

Make the Gremolata and Serve:

1 large garlic clove, peeled and minced
1/4 cup cilantro, minced
1 tsp. preserved lemon rind, minced (or use freshly grated lemon zest)
1 pinch black lava sea salt (or “regular” course salt)

Directions:

While the steak is cooking, mix the gremolata ingredients together.

Remove the steak from the oven and sprinkle with salt and pepper.

“Tent” the steak with another piece of foil for 10 minutes before slicing. Serve sliced across the grain, with the gremolata spooned over.

Before you go, make sure to check out my bid item for Menu for Hope!

And lastly, this healthy meat recipe is my contribution to Slightly Indulgent Tuesdays as well as Real Food Wednesdays!

 

11 Comments

  1. 1

    pigpigscorner — December 15, 2009 @ 1:37 pm

    Such lovely flavours! and 40 pounds of beef???!!! WOW, I’m looking forward to seeing more of your beef recipes then =P

  2. 2

    drwinnie — December 16, 2009 @ 1:57 pm

    We don’t even eat beef all the often, so it’s going to last a while!
    Will post more recipes as they happen though!

  3. 3

    Paula — December 17, 2009 @ 6:57 am

    I love skirt steak but have found it difficult to find, especially at Super Walmarts and other box grocery stores. Just this past weekend, I discovered a Mexican meat market and went inside. Behold, the different cuts of meats and all bought locally! Skirt steak was one of the offerings. I’m very excited.

    I look forward to trying your recipe.

  4. 4

    drwinnie — December 17, 2009 @ 9:22 pm

    Paula- hope you enjoy it!

  5. 5

    Shirley @ gfe — December 20, 2009 @ 6:40 am

    That’s a stunning recipe and so simple! I have to confess I’ve never heard of gremolata before. I learn so much by reading great blogs!

    Thanks, Winnie,

    Shirley

  6. 6

    drwinnie — December 20, 2009 @ 7:29 am

    Shirley- I just learned about gremolata recently myself, but it’s so easy and so flavorful so now is one of my favorite condiments; do try it!

  7. 7

    Kelly the Kitchen Kop — December 23, 2009 @ 9:54 am

    Oh my gosh, you had me at the TITLE!

    Thanks for joining in on Real Food Wednesdays! :)

    Kelly

  8. 8

    Kristin Rimkus — December 29, 2009 @ 6:25 pm

    I love gremolata. It really perks up a dish. After all that turkey, I’m ready for some beef!

  9. 9

    Cheryl Newman — May 2, 2010 @ 9:25 am

    Wow this recipe sounds delicious! I cant wait to try your Gremolata recipe on my next Grass Fed Skirt Steak. I work for La Cense Beef, a Grass Fed Beef ranch located in Montana and know the benefits to consuming grass fed vs. corn fed and also know how important it is to prepare the meet the right way to maximize flavor and tenderness. La Cense sells all for their wonderful steaks directly to the consumer and anyone who wants to make their lives a little easier and “Buy Steaks Online

    should check out our various cuts.

  10. 10

    Norma Mary Fay — August 29, 2010 @ 11:15 am

    Grass fed steak is definitely better than the alternative. A great place to buy steaks online and know that you are getting the highest quality, grass fed steaks is LaCense Beef. While I do work for them, they honestly offer the best steaks I have found. My family and I eat them all the time.

  11. 11

    Tasting Jerusalem: Celebrating Summer with Salad - OMG! Yummy — July 16, 2013 @ 11:41 am

    [...] I did manage to cook a fabulous flank steak with preserved lemon gremolata, a recipe I found on Winnie Abramson’s blog A Healthy Green Kitchen. (look for her new book coming out soon… One Simple Change) and I made Hannah Cordes’ [...]

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