Grilled Skirt Steaks with Parsley Oregano Sauce

Featured by LynnDon Cellars in the Gold Wine Club.
Grilled Skirt Steaks with Parsley Oregano Sauce


Tender meat grilled to perfection and then topped with parsley oregano sauce. Serve it with a side of potatoes, a salad and a glass of LynnDon Cellars' 2009 Red Blend.

Yield: 2
Prep Time: 5 Minutes
Cook Time: 10 Minutes


• 1 (1 ½ pound) skirt steak, cut crosswise into 4 pieces
• 1 cup coarsely chopped flat-leaf parsley
• 2 large garlic cloves
• 2 tsp. dried oregano
• ½ tsp. dried hot red-pepper flakes
• ¼ cup fresh lime juice
• 2/3 cup olive oil


Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 tsp. salt and ¼ tsp. black pepper. Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat).

Transfer to a platter and let stand 5 minutes. While steaks are grilling, puree remaining ingredients with ¾ tsp. salt in a blender until smooth. Serve steaks with the sauce. Enjoy!

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