Grilled Skirt Steak with Salsa Verde

Recipe Date: July 30, 2020
Serving Size: 4
Difficulty: Easy
Measurements: Imperial (US)

An exceptional pairing with our Cabernet Sauvignon.


  • 1 bunch flat leaf parsley
  • 2 Tbs fresh basil
  • 1 Tbs fresh rosemary
  • 1 Tbs fresh oregano
  • 2 Tbs capers, drained
  • 2 large garlic cloves, chopped
  • 1 shallot, roughly chopped
  • 2 medium lemons, juiced, zest from 1 lemon
  • 1 anchovy filet, rinsed (optional)
  • Freshly cracked black pepper
  • ½ cup good olive oil
  • 2 lbs skirt steak


For the Steak:

Create a marinade: ¼ cup olive oil, ½ of the chopped garlic, 2 Tbs lemon juice, a hearty pinch of salt & pepper. Marinate steak for 30 minutes, being sure all side are coated.

Grill 3-5 minutes per side.  Let rest for at least 5 minutes before slicing against the grain.

For the Salsa Verde:

While the steak is marinating, combine first 9 ingredients in a food processor and pulse until finely chopped.  In a bowl, combine chopped herb mixture with remaining olive oil until well combined.  Taste and season with salt & pepper as needed. Spoon over steak and serve alongside grilled vegetables and sliced tomatoes, or over a salad. Serve with Bartholomew Estate Cabernet Sauvignon.

*Note: This quick and easy Italian inspired Salsa Verde will keep in the refrigerator for up to a week and is incredible on any cut of steak, chicken, grilled veggies and even fish.