Grilled Skirt Steak Recipe
Served with rice, beans, fingerling, potatoes, and vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sides
Vinaigrette
Method
Preparing the Skirt Steak
- 1
Marinate the Steak
In a bowl, combine the olive oil, salt, and black pepper. Rub the mixture all over the skirt steak and let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- 2
Cooking the Sides
- 3
- 4
Prepare the Black Beans
Heat the canned black beans in a small saucepan over medium heat until warmed through, about 5 minutes. Season with salt and pepper to taste.
- 5
Roast the Fingerling Potatoes
Preheat the oven to 400°F (200°C). Halve the fingerling potatoes and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden and crispy, turning halfway through.
Making the Vinaigrette
- 6
Prepare the Vinaigrette
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Gradually add the olive oil while whisking continuously until the vinaigrette is well combined.
