Grilled skirt steak with parsley-mint chimichurri sauce and grilled romaine lettuce

Since I am spending so much time in my balcony these days playing with my urban organic garden, I keep looking at the grill and thinking… is it summer yet?!? It is time to grill!

I wanted to create something quick, fresh, and flavorful.  So I looked around for some inspiration. My plants are very small still, and I don’t expect to harvest any produce until later this year. Growing in a balcony with very little space limits what I plant but I still have a nice variety of seedlings and small plants coming along!  So I couldn’t help to think about ideas for what I call “Patio-to-Table” dinners–sourcing more than half of all ingredients from my own garden. I came up with this simple and easy to make recipe that is also light and no-carb. I am so thrilled to think that, eventually, I’d only have to go to the butcher shop to get some grass-fed skirt steak–the lettuce, parsley, and mint will be as LOCAL as it gets!

Yield: 4 servings

Pairing for Judd’s Hill 2008 Napa Cabernet Sauvignon


  • Coarse sea salt
  • Freshly ground pepper
  • ¼ tsp ancho chili, ground
  • ¼ tsp coriander, ground
  • ¼ tsp cumin, ground
  • 1 ½ lb grass-fed skirt steak, fat trimmed
  • ½ cup flat leaf parsley, chopped
  • ½ cup fresh mint, chopped
  • 1 tbsp shallot, finely chopped
  • 1 garlic clove, minced
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • 1 large romaine lettuce, halved lengthwise
  • Balsamic vinegar


Prepare the grill for direct-heat cooking so charcoals need to be hot! (Use high heat for gas).

In a small bowl, combine ancho chili, coriander, and cumin; add 2 tbsp of olive oil and season with salt and pepper, whisk. Rub all over skirt steak and cover.

Combine parsley, mint, shallot, garlic, red wine, and olive oil in the vase of a blender. Blend on high and set aside.

Brush all sides of romaine halves with olive oil, then season with salt and pepper.

Oil clean grill rack and grill steaks, uncovered, for about 5 minutes and turning once half-way through. Remove steaks from grill and tent them (i.e. cover them loosely) with aluminum foil. Cut skirt steaks in ½-inch slices.

While steaks rest, grill romaine halves just for a couple of minutes until slightly wilted with a few chars. Remove from heat and cut each piece in half.


 Serve a romaine wedge in each plate and drizzle with a little balsamic vinegar (make sure to use a good brand for best results). Serve steak slices next to lettuce and top with chimichurri sauce. Garnish with thinly sliced radishes and fleur de sel al pimiento

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s