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Jamie Purviance

Grilled Skirt Steak with Charred Scallion Salsa Verde

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    30 mins

  • Grilling Time

    7 to 10 mins

Serves 4 to 6
Prep Time
20 mins
Marinating Time
30 mins
Grilling Time
7 to 10 mins

the Ingredients

Skirt Steak Charred Scallion Salsa300


  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced or pushed through a press
  • 1 teaspoon ground cumin
  • ½ teaspoon sweet paprika
  • ½ teaspoon Aleppo pepper
  • 2 pounds skirt steak, ¼ to ½ inch thick, trimmed of excess surface fat, cut crosswise into 4 to 6 serving portions
  • Kosher salt


  • 1 large bunch scallions about 10, ends trimmed
  • Extra-virgin olive oil
  • Kosher salt
  • 1 cup (packed) fresh cilantro, chopped
  • 1 small jalapeño pepper, seeded if desired, finely chopped
  • 2 tablespoons capers, drained
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper

Special Equipment

  • instant-read thermometer


  • 01 In a small bowl, whisk the oil ingredients.
  • 02 Pat the steaks dry with paper towels and place them in a 13-by-9-inch glass baking dish. Brush the steaks on all sides with the oil. Season the steaks evenly with the salt. Let the steaks marinate at room temperature for 30 minutes.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 Brush the scallions with oil and lightly season with salt.
  • 05 Brush the cooking grates clean. Arrange the scallions on the grill perpendicular to the grill grates. Grill over direct medium heat with the lid closed, until charred in spots, turning as needed, 3 to 4 minutes. Transfer to a cutting board to cool. When cool enough to handle, chop the scallions. Transfer to a medium bowl and add 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and the remaining salsa ingredients. Stir to combine and taste for seasoning. Set aside while you grill the steak.
  • 06 Prepare the grill for direct cooking over high heat (450° to 550°F).
  • 07 Grill the steak over direct high heat , with the lid closed, until an instant-read thermometer inserted into the center of the steak registers 125°F (or your preferred doneness), 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill, and rest at room temperature, indoors, for 3 to 5 minutes. Cut the steaks across the grain into thin slices.
  • 08 Arrange the steaks on a serving platter or serving plates and spoon the salsa over. Serve immediately.

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