Spicy Grilled Steak with Green Salsa

Servings 6 servings


  • 5 tablespoons olive oil
  • 2 cloves garlic chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh parsley chopped
  • 1 jalapeno seeded and chopped
  • 1 lemon juiced
  • sea salt and freshly ground black pepper
  • 2 teaspoons smoked paprika
  • 2 pounds skirt steak


  • In a blender or food processor, add 4 tablespoons olive oil, garlic, cilantro, parsley, jalapeno, lemon juice, sea salt and freshly ground black pepper to taste and pulse 1 to 2 minutes until smooth.
  • On a large platter, add skirt steak and season with 1 tablespoon olive oil and paprika.
  • On an indoor grill over medium heat, grill steaks 5 minutes each side until browned and fork tender. Top with salsa and serve.


SERVING SUGGESTION: Jasmin rice and baked butternut squash.
VEGETARIAN: Use Portobello mushrooms instead of skirt steak.
GLUTEN FREE: No changes necessary.
NUTRITION: 371 Calories; 27g Fat (66.8% calories from fat); 29g Protein; 1g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 109mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 3 Fat.
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