ChefXi OfficialA soulful fusion of fire-kissed skirt steak and a vibrant, herb-forward Mediterranean gremolata. This dinner brings the terroir of the coast to the rugged charm of the grill.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper to create the marinade.
Rub the marinade all over the skirt steak, ensuring every inch is coated. Let it sit at room temperature to absorb the essence of the spices.
While the steak rests, prepare the gremolata by mixing the chopped parsley, lemon zest, grated garlic, and chopped capers in a small bowl. Set aside.
Preheat your grill to high heat (around 450°F). Clean and lightly oil the grates to prevent sticking.
Place the steak on the hottest part of the grill. Sear for 3-4 minutes per side for medium-rare, or until a deep, vibrant crust forms.
Skirt steak is thin; high heat is crucial for a sear without overcooking the center.
Remove the steak from the grill and transfer to a cutting board. Let it rest for 5-7 minutes to allow the juices to settle back into the fibers.
Slice the steak against the grain into thin strips. Arrange on a platter, top generously with the Mediterranean gremolata, and finish with a light drizzle of balsamic glaze.
The essence of this dish lies in the balance between the smoke of the grill and the brightness of the gremolata. Ensure your coals are white-hot before searing the steak to achieve that soulful crust. Respect the lineage of the ingredients by using a high-quality, aged balsamic. If you can't find fresh oregano, marjoram is a beautiful substitute that maintains the Mediterranean harmony.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.