Grilled Skirt Steak and Herb Vinaigrette

This simply seasoned skirt steak is grilled to perfection, and a smokey herb sauce gives it a super bright and flavorful spin. 


Grilled Skirt Steak and Herb Vinaigrette



Prep Time

20 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Grilled Skirt Steak and Herb Vinaigrette


    For The Steak:

  • One 1-pound skirt steak or flank steak
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1/2 lemon
  • For The Herb Vinaigrette:

  • 1 shallot (minced)
  • 1/3 cup packed fresh basil leaves (chopped)
  • 1/3 cup packed fresh mint leaves (chopped)
  • 1/3 cup packed fresh Italian parsley leaves (chopped)
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup sliced almonds (toasted and chopped)
  • 3/4 teaspoon smoked paprika


  1. This recipe originally appeared on Giada on the Beach. Episode: Italian Surf 'n' Turf.
  2. For the steak: Preheat a grill or grill pan to medium high.
  3. Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
  4. For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
  5. Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.
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