Gremolata-Topped Skirt Steak

Gremolata-Topped Skirt Steak

  • Kathy Sexton
  • 07/29/22

Gremolata-Topped Skirt Steak

Your Home and Lifestyle Magazine

  • 3 smoked sardines, pasted
  • 1 clove garlic, pasted
  • ¾ cup (2 ounces) chopped parsley
  • ¼ teaspoon lemon juice
  • ½ teaspoon lemon zest
  • Salt and pepper, as needed
  • Butter, as needed
  • 1 sprig rosemary
  • 2 cloves garlic, crushed
  • Vegetable oil, as needed
  • 1 pound skirt steak

To make the gremolata, combine the sardines, garlic paste, parsley, lemon juice, and zest. Taste, then season with salt and pepper as needed. Set aside for later use.

Preheat a sauté pan or cast-iron skillet over medium-high heat. Melt the butter in the pan, then add the rosemary and crushed garlic. Add vegetable oil as needed to prevent smoking.

Gently place the steak into the pan. Baste the steak with the butter, browning the underside before flipping and browning the other side. Cook to the desired internal doneness. (For medium, an internal temperature of 140 to 145 degrees F.) Remove from heat and let it rest for 5 to 10 minutes before cutting. Top with gremolata and serve.

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