Best 9 Grilled Skirt Steak And Sweet Potatoes With Herb Sauce Recipes

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Indulge in a tantalizing culinary journey with our grilled skirt steak and sweet potatoes, a harmonious blend of flavors and textures that will tantalize your taste buds. Savor the smoky, slightly charred exterior of the skirt steak, expertly grilled to perfection, while the tender, juicy interior melts in your mouth. Complementing this savory delight are roasted sweet potatoes, caramelized and infused with a hint of sweetness. The herb sauce, a vibrant symphony of fresh herbs, tangy citrus, and creamy yogurt, adds a refreshing and herbaceous touch to each bite. Prepare to embark on a sensory adventure as you explore this delectable dish, where every element comes together in perfect harmony.

Accompanying the main recipe, discover a collection of culinary gems that cater to diverse dietary preferences and cooking techniques. For those seeking a plant-based alternative, the roasted sweet potatoes with herb sauce offer a satisfying and nutritious option. Craving a zesty twist? Try the grilled skirt steak with chimichurri sauce, where the vibrant flavors of parsley, cilantro, and garlic dance on your palate. If you're short on time, the air fryer skirt steak with garlic butter provides a quick and effortless way to enjoy this tender cut of meat. And for those who appreciate the classics, the pan-fried skirt steak with onions and peppers delivers a timeless combination of savory flavors.

Here are our top 9 tried and tested recipes!

SKIRT STEAK MARINADE



Skirt Steak Marinade image

Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!

Provided by Alyssa Rivers

Categories     Main Course     Sauce

Time 2h10m

Number Of Ingredients 10

1/3 cup soy sauce
1/3 cup lemon juice
1/2 cup olive oil
1/4 cup Worcestershire sauce
1 Tablespoon minced garlic
2 Tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
pinch of red pepper
2 pounds skirt steak

Steps:

  • In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
  • Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving

GRILLED SKIRT STEAK AND SWEET POTATOES WITH HERB SAUCE



Grilled Skirt Steak and Sweet Potatoes With Herb Sauce image

From Real Simple magazine, June, 2007. This is an easy meal. For a quick boost, toss this fresh, flavorful sauce with pasta or spoon it over chicken, fish or pork.

Provided by Oolala

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups fresh flat leaf parsley
1/4 cup fresh oregano
2 garlic cloves
1 teaspoon red wine vinegar
1/2 cup extra virgin olive oil
1/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1 1/2 lbs skirt steaks
1/2 teaspoon black pepper
1 1/2 lbs sweet potatoes, cut on the diagonal into 1/4 inch thick slices

Steps:

  • Heat grill to medium.
  • Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly.
  • Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside.
  • Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare.
  • Transfer to a cutting board and let rest 5 minutes before slicing.
  • Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce.
  • Place them on the grill in a single layer.
  • Cook turning once until tender, about 4 minutes per side.
  • Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.

GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE



Grilled Skirt Steak with Smoky Herb Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

One 1-pound skirt steak or flank steak
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 lemon
1 shallot, minced
1/3 cup packed fresh basil leaves, chopped
1/3 cup packed fresh mint leaves, chopped
1/3 cup packed fresh Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup sliced almonds, toasted and chopped
3/4 teaspoon smoked paprika

Steps:

  • For the steak: Preheat a grill or grill pan to medium high.
  • Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
  • For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
  • Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.

SKIRT STEAK AND SWEET POTATO FRIES



Skirt Steak and Sweet Potato Fries image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Pinch sugar
One 20-ounce bag frozen sweet potato fries
1 1/2 pounds skirt steak
1 tablespoon olive oil
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1/4 cup chopped fresh oregano
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes
1 clove garlic, grated
1/2 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat.
  • In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes.
  • Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes.
  • Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper.
  • Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

  • In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
  • Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
  • Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

SKIRT STEAK WITH CRISPY GARLIC POTATOES



Skirt Steak with Crispy Garlic Potatoes image

This quick play on meat and potatoes celebrates a juicy -- yet affordable -- cut of beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 9

2 garlic cloves
Coarse salt and ground pepper
1/2 teaspoon dried thyme
3 tablespoons olive oil
1 1/2 pounds red new potatoes, sliced 1 inch thick
1 1/2 pounds skirt steak, cut into 4 equal pieces
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
2 bunches watercress (about 12 ounces total), thick ends removed

Steps:

  • Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 tablespoon oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20 to 25 minutes.
  • Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook (in two batches if necessary) until medium-rare, 3 to 6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
  • While steaks rest, make salad: In a large bowl, whisk together vinegar, Dijon, and remaining oil; season with salt and pepper. Add watercress, and toss to combine. Serve steaks with potatoes and salad.

Nutrition Facts : Calories 568 g, Fat 33 g, Fiber 3 g, Protein 39 g

GRILLED SKIRT STEAK



Grilled Skirt Steak image

Categories     Beef     Quick & Easy     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

2 1/2 teaspoons whole black peppercorns
2 lb skirt steak (about three 1/2-inch-thick pieces)
1 tablespoon coarse sea salt
Accompaniment: chimichurri sauceepi:recipelink

Steps:

  • Prepare grill for cooking over direct heat with hot charcoal (high heat for gas; see Grilling Procedureepi:recipelink.
  • While grill is heating, coarsely crush peppercorns with a mortar and pestle or by wrapping them in a kitchen towel and pressing with bottom of a heavy skillet.
  • Pat steaks dry and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack (covered only if using a gas grill), turning over once and moving around to avoid flare-ups if necessary, 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally.

GRILLED SKIRT STEAK AND POTATOES W/HERB SAUCE



GRILLED SKIRT STEAK AND POTATOES W/HERB SAUCE image

Categories     Beef     Dinner

Yield 4 servings

Number Of Ingredients 10

2 cups fresh flat-leaf parsley
1/4 cup fresh oregano
2 cloves garlic
1 tsp red wine vinegar
1/2 cup evoo
1/4 tsp cayenne pepper
3/4 tsp kosher salt
1 1/2 lbs skirt steak
1/2 tsp black pepper
1 1/2 lbs sweet potatoes, cut on the diagonal into 1/4 inch slices

Steps:

  • Heat grill to medium. Place the parsley, oregano and garlic in the bowl of a food processor and pulse until roughly chopped. Add the vinegar, oil, cayenne and 1/2 tsp of the sale and pulse to combine. Set aside. Season the steak with the remaining salt and pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 cup of the herb sauce. Place them on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side. Divide the steak and potatoes among individual places and serve with the remaining herb sauce on the side.

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

Tips:

  • Choose the right cut of skirt steak: Look for a skirt steak that is about 1 inch thick and has a good amount of marbling. This will ensure that the steak is tender and flavorful.
  • Marinate the skirt steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can get creative and try something different.
  • Cook the skirt steak over high heat: Skirt steak is best cooked over high heat so that it can develop a nice crust. You can grill the steak, pan-fry it, or even broil it.
  • Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve the skirt steak with your favorite sides: Skirt steak can be served with a variety of sides, such as grilled vegetables, roasted potatoes, or a simple salad.

Conclusion:

Grilled skirt steak is a delicious and easy-to-make meal that is perfect for a summer cookout. By following these tips, you can cook a skirt steak that is tender, flavorful, and sure to impress your friends and family.

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