Herb-Marinated Skirt Steaks

Herb-Marinated Skirt Steaks
Photo by Ben Fink


  • 4 5-inch fresh sprigs rosemary
  • 16 sprigs fresh thyme
  • Sea salt
  • 1 Tbs. freshly cracked black pepper
  • 4 lb. skirt steaks (about 3 or 4 steaks)
  • 1 recipe Pesto-Style Salsa Verde
  • 12 cloves garlic
  • + 1 more ingredients
    • Extra-virgin olive oil

Trim the steaks of excess fat and cut into pieces that are of relatively even thickness and of manageable size. Smash the garlic cloves with the flat part of a heavy knife and then peel the cloves. Crush and tear the rosemary sprigs with your hands to release their perfume. In a medium-large bowl...

View full recipe at Fine Cooking


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