- 8 Garlic clovessliced in half lengthwise
- 1 tablespoon chopped fresh Rosemary
- 1 tablespoon chopped fresh Sage
- 1 tablespoon chopped fresh Thyme
- 3/4 cup Extra-virgin olive oil
- 1/2 cup Sherry vinegar
- 2 - pound Skirt Steak
- 1 tablespoon Kosher salt
- 2 teaspoons freshly Ground black pepper
- 2 tablespoons Unsalted butter
- 2 teaspoons minced Garlic
- 12 cups fresh Watercress sprigscoarse stems removed, well rinsed, with water still clinging to the leaves
- 1/2 teaspoon Salt
- Pinch of freshly Ground white pepper
- Crusty breadfor serving
This is genuinely the best-grilled skirt steak recipe. Watercress is a European perennial herb that has been naturalized in the United States. Combined with skirt meat steaks, this dish is insanely delicious and healthy.
This festive dish is full of flavors and tasty seasoning, peppery watercress, and it serves as a beautiful bed for a quickly grilled steak topped with crusty, delicious bread.
You can prepare this meal in under 20 minutes; you won’t be disappointed.
Trimmed Skirt Steak
by Mike @ flickr
Mix the halved garlic cloves, rosemary, sage, and thyme in a food processor, and process until smooth.
Add olive oil and sherry vinegar to the mixture and process to combine.
Season the skirt steak with kosher salt and black pepper.
Place the mixture in a resealable plastic bag, add the garlic- herb marinade, then seal the bag and refrigerate for at least 2 and up to 4 hours while turning occasionally.
Preheat a grill to medium-high heat.
Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes.
Remove the steak from the marinade and pat dry any excess marinade off the steak with paper towels.
Grill the steaks for minutes, then rotate them 45 degrees and cook for another 4 minutes.
Turn the steak over and cook for 4 to 6 minutes for medium-rare.
Before slicing, transfer the steak to a cutting board and let it rest for 5 to 7 minutes.
While the steak is resting, prepare the watercress:
Set a large 12- inch skillet over medium-high heat and melt the butter in it.
Add the minced garlic and cook for 1 minute while stirring until it is soft and fragrant. Add the watercress, salt, and white pepper. Cook for 3 to 4 minutes until the watercress is wilted and tender.
When ready to serve, thinly slice the steak across the grain and serve it with crusty bread and the wilted watercress.