Broiled Marinated Skirt Steak with Cilantro and Preserved Lemon Gremolata

December  1, 2009
2 Ratings
Author Notes

I recently purchased 40 pounds (!) of grass-fed beef as part of a cow share. The meat came in many different cuts, one of which was skirt steak. Skirt steak comes from the diaphragm muscle of the cow and is long and flat. It cooks very quickly, and is delicious when grilled or broiled. it does not have to be marinated but I prefer the extra flavor that results when you do so, and I love this Asian-style marinade. To keep with the Asian theme, I made a cilantro gremolata (gremolata is usually made with parsley) to spoon on top. Gremolata is not generally made with preserved lemon, but I made a large batch this summer and like to use it in recipes instead of lemon zest; feel free to substitute regular lemon zest, though. —WinnieAb

  • Prep time 1 hour 30 minutes
  • Cook time 10 minutes
  • Serves 2-4
  • Marinate and Broil the Steak
  • 1/2 tablespoon olive oil
  • 1 dash toasted sesame oil
  • 1 tablespoon rice vinegar or lime juice
  • 1/2 tablespoon soy sauce or tamari
  • 1/2 tablespoon honey
  • 1/2 tablespoon peeled and minced fresh ginger
  • 1 pinch red pepper flakes
  • 1 pound skirt steak, grass-fed if possible
  • course salt and fresh ground pepper to taste
  • Make the Gremolata and Serve
  • 1 large garlic clove, peeled and minced
  • 1/4 cup cilantro, minced
  • 1 teaspoon preserved lemon rind, minced (or use freshly grated lemon zest)
  • 1 pinch black lava sea salt (or "regular" course salt)
In This Recipe
  1. Marinate and Broil the Steak
  2. Mix olive oil through red pepper flakes in a medium bowl. Place the skirt steak in the bowl with the marinade. Cover and refrigerate for at least 1 hour (or up to a day), turning the steak in the marinade one or more times, if possible (to make sure it is all covered at some point).
  3. Preheat your broiler to high. Place a piece of foil over a large baking sheet and lay the skirt steak on top. Pour the remaining marinade on top of the steak. Broil for 4 minutes on each side (for rare); broil a bit longer on each side if you prefer it a bit more well done.
  1. Make the Gremolata and Serve
  2. While the steak is cooking, mix the gremolata ingredients together.
  3. Remove the steak from the oven and sprinkle with salt and pepper.
  4. "Tent" the steak with another piece of foil for 10 minutes before slicing. Serve sliced across the grain, with the gremolata spooned over.
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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.