Jul 14 2026
Restaurants›The River Oyster Bar›Skirt Steak Recipe

Skirt Steak Recipe

Inspired by The River Oyster Bar
Time1h 30m
Serves4

grilled vegetables, salsa verde, yuca frite

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Ingredients

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Skirt Steak

Grilled Vegetables

Salsa Verde

Yuca Frite

Method

Skirt Steak

  1. 1

    Prepare the Skirt Steak

    In a bowl, combine olive oil, garlic powder, salt, black pepper, and lime juice. Rub this mixture all over the skirt steak. Allow it to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

  2. 2

    Grill the Steak

    Preheat your grill to medium-high heat. Once hot, place the marinated skirt steak on the grill and cook for about 4-5 minutes on each side for medium-rare or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Grilled Vegetables

  1. 3

    Prepare the Vegetables

    While the steak is marinating, wash and cut the bell peppers and zucchini into strips. Slice the red onion into thick rings.

  2. 4

    Grill the Vegetables

    In a bowl, toss the prepared vegetables with olive oil, salt, and black pepper. Grill them on medium heat for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

Salsa Verde

  1. 5

    Make the Salsa Verde

    In a food processor, combine parsley, cilantro, garlic, capers, and lemon juice. Pulse until finely chopped. Slowly drizzle in the olive oil while blending until you reach your desired consistency. Season with salt to taste.

Yuca Frite

  1. 6

    Prepare the Yuca

    Peel the yuca and cut it into thick sticks or fries. Place in a pot of salted water and bring to a boil. Cook for about 20-25 minutes or until tender. Drain and let cool.

  2. 7

    Fry the Yuca

    In a large pot, heat vegetable oil to 350°F (175°C). Fry the yuca sticks in batches until golden brown and crispy, around 5-7 minutes. Remove and drain on paper towels, seasoning with salt while hot.

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