Barbecued skirt steak with jalapeño salsa verde

by Metropol | October 1, 2025 9:07 am

A great summer barbecue dish, skirt steak is quick, easy to cook, and relatively cheap. It’s particularly tasty topped with this spicy, tangy green sauce. This recipe, from The Hungry Cook by Olivia Galletly, suggests serving the steak with roast baby potatoes, but it works well with a range of sides and salads.

INGREDIENTS (serves 4)

Roast potatoes

• 800g baby potatoes
• 2 Tbsp olive oil
• Sea salt and cracked pepper
• 1 Tbsp butter

Jalapeño salsa verde

• 2 cups coriander leaves
• 1/4 cup parsley leaves
• 1/4 cup mint leaves
• 1 spring onion, finely chopped
• 2 Tbsp chopped pickled jalapeños
• 2 Tbsp jalapeño pickle juice
• 1/3 cup olive oil
• 1 Tbsp lemon juice
• 1 clove garlic, crushed
• 1 pinch table salt

Skirt steak

• 800g skirt steak
• 1 Tbsp olive oil
• Sea salt and cracked pepper

METHOD

1. Preheat oven to 220°C fan-bake and line an oven tray with baking paper.
2. Place the potatoes in a large pot of salted water. Bring to the boil and cook for 15 minutes.
3. Drain the potatoes then place on the prepared tray. Drizzle with oil and season with salt and pepper. Roast for 20-25 minutes or until golden.
4. In a food processor, blitz together the salsa verde ingredients.
5. Rub the skirt steak with oil, salt and pepper.
6. Bring the barbecue grill to a high heat. Grill the skirt steak on both sides for about 2-3 minutes for medium rare, for a piece about 2.5cm thick. If the steak is thinner, cook for 30 seconds less and if it’s thicker, cook for 30-60 seconds more.
7. Remove from the heat and place on a plate. Cover loosely with tinfoil and set aside for 10 minutes to rest.
8. Thinly slice the steak then transfer to a serving plate Top with a few spoonfuls of salsa verde and serve the remaining on the side. Serve the potatoes topped with butter and an extra sprinkle of salt.

 

Olivia Galletly is a recipe developer, food blogger, food photographer, stylist and videographer. Her book, The Hungry Cook, is out now, published by Allen & Unwin NZ.

Source URL: https://metropol.co.nz/barbecued-skirt-steak-with-jalapeno-salsa-verde/

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