- Prep time
- 45 minutes PT45M
- Cook time
- 6–8 minutes PT8M
- 2 servings
Complement the rich flavor of skirt steak with a flavorful and herbaceous marinade. Cook no more than medium rare to keep the steak as tender as possible.
- 10 ounces beef skirt steak
- 2 tablespoons chopped oregano
- 2 tablespoons chopped parsley
- 2 tablespoons chopped garlic
- 1 tablespoon paprika
- 4 tablespoons olive oil
- Salt and pepper, to taste
- 1 red bell pepper
Mix together the oregano, parsley, garlic, paprika and olive oil. Season steak with salt and pepper and rub both sides with the herb mixture. Allow to marinate for 30 minutes at room temperature.
While the steak is marinating, heat a grill to medium-high heat. Grill the bell pepper whole until completely charred all around the outside. When charred, place in a bowl and cover with plastic wrap to steam. When cool enough to touch, scrape away the charred skin and discard. Remove the stem and seeds and cut into 1x3-inch strips (roughly the same width as the skirt steak).
Grill marinated steak for 3–4 minutes per side for medium rare, turning 90 degrees halfway through to make diamond grill marks. When the steak is cooked to the desired degree of doneness, remove from the grill and allow to rest for 5 minutes before slicing into ½-inch slices against the grain.
To serve, layer the steak and peppers on a plate and top with any unused herb marinade.