Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Beef

Skirt Steak with Salsa Verde

This satisfying protein is easy to make, even when you don't have a traditional grill to cook atop.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All-Access
Intro Offer
$3.99 / month*

  • * A $500 value with everything in the Digital Plan plus 25+ benefits including:
  • Member-only content on all publications in the Outside network like Oxygen, Yoga Journal, Outside and more
  • Outside Learn, our new online education hub loaded with more than 2,000 videos across 450 lessons
  • More than 100 diet-specific meal plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine**
Join Outside+
Clean Eating

Digital only
Intro Offer
$2.99 / month*

  • Access to all member-exclusive content on CleanEatingMag.com
Join Clean Eating

*Outside memberships are billed annually. **Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

Being outside makes us crave red meat. It must have something to do with needing iron or fat or… just something hearty and delicious. And Skirt Steak with Salsa Verde will satisfy that hunger (and it’s the perfect campfire recipe, too).

Achieving perfectly cooked steak over the flames of a campfire is easy: Marinate it beforehand (even overnight) and pop it right on the grate of your grill or campfire, or in a cast-iron skillet. Let the fire’s searing flames do the rest of the work. Even the salsa verde can be simplified by being made ahead of time and refrigerated.

Expert cooking tips

To achieve perfectly-done meat, don’t dig in as soon as you pull the steak off the fire. Allow your skirt steak to rest for five minutes before slicing and serving. Resting allows the steak juices to seep from the center to throughout the meat cut.

In the details of the Skirt Steak with Salsa Verde recipe below, you may notice that recipe creator Sarah Sweeney recommends putting your onion on a grill in the third step. This will enhance its natural sugars and transform the sharp bitter vegetable into a sweet yet savory ingredient. Many people actually use onions to clean grills due to the vegetable’s natural antibacterial properties and acidity.

Skirt Steak with Salsa Verde

Servings
4
Prep Time
20 min
Cook Time
5 min
Duration
25 min

Ingredients

  • 1 cup loosely packed fresh parsley
  • ¼ cup cilantro
  • 1 tbsp capers, drained
  • zest and juice of 1⁄2 lemon
  • 2 anchovy fillets, roughly chopped
  • 1 clove garlic, roughly chopped
  • ⅓ cup extra-virgin olive oil, + 1 tbsp, divided
  • ¼ cup liquid aminos (such as Bragg’s Liquid Aminos)
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 cloves minced garlic
  • 1 lb skirt steak
  • 1 red onion, quartered
  • cilantro and lemon for garnish

Preparation

  1. For salsa verde, pulse parsley, cilantro, capers, lemon zest and juice, anchovies and garlic until finely chopped. Add 1/3 cup oil and 2 tbsp water and pulse until smooth. 
  2. For marinade, combine remaining olive oil, liquid aminos, vinegar, syrup and garlic in a container. Add steak; marinate for 12 hours or overnight. 
  3. Prepare campfire or grill for medium heat. Preheat a barbecue grate over fire. Grill steak 4 to 5 minutes per side for medium-rare, turning once. Meanwhile, place onion on the grate and grill for 5 minutes, turning occasionally. Transfer steak to a cutting board, cover loosely with foil and let rest for 5 minutes. Thinly slice the steak against the grain. Serve with onions and salsa verde. Garnish with cilantro and lemon.

Note: The salsa verde can be made ahead of time and stored, refrigerated, for five days. 

 

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 419
  • Carbohydrate Content 5 g
  • Cholesterol Content 81 mg
  • Fat Content 33 g
  • Fiber Content 1 g
  • Protein Content 27 g
  • Saturated Fat Content 8 g
  • Sodium Content 505 mg
  • Sugar Content 2 g