Grilled Skirt Steaks with Herbs and Lemon

Servings 6 servings


  • 1/4 cup parsley chopped
  • 1/4 cup basil leaves chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 cloves garlic minced
  • 1 lemon zested
  • 2 tablespoons olive oil
  • sea salt and freshly ground black pepper to taste
  • 2 pounds skirt steak


  • In a food processor or blender, add first 8 ingredients (parsley through salt and pepper); pulse for 1 minute or until well combined.
  • Place skirt steaks on a large platter; rub with herb mixture on both sides.
  • On an indoor grill pan over medium heat, grill steaks for 5 minutes per side or until browned and fork-tender.


SERVING SUGGESTION: Baked sweet potatoes and steamed broccoli spears.
VEGETARIAN: Instead of beef, use thickly sliced portabella mushrooms.
GLUTEN FREE: No changes necessary.
NUTRITION: 314 Calories; 20g Fat (59.7% calories from fat); 30g Protein; 2g Carbohydrate; 1g Dietary Fiber; 77mgCholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 Fat.
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