Garlic Herb Marinated Skirt Steak and Vegetables


Is there anything better than the sound of steak sizzling on the grill on the perfect summer day? There are tons of different cuts that are great for the grill, including Rib Eye, New York strip, and Flat Iron, but for our buck, our go-to is always thin, flavorful and quick-cooking Skirt steak. Because skirt can be tough when overcooked, a marinade is the best way to ensure tenderness, and it’s also an easy opportunity to add great flavor! This garlic-herb marinade is ultra-versatile, but feel free to play with the herbs and acidic components: Rosemary, Mint, Cilantro, and citrus are all great mix-ins. 

For the best grilled skirt steak, always be sure to follow these three tips:

  1. Grill until beads of moisture form on the browned surface, and then remove from heat.
  2. Let it rest for at least ten minutes after cooking, tenting loosely with foil to keep warm.
  3. Slice thinly and against the grain for maximum tenderness. 

Garlic-Herb Marinated Steak and Vegetables

Serves 4, Generously


For the Steak:

  • 1 cup Fresh Parsley
  • ¼  Fresh Oregano
  • ¼ cup Fresh Rosemary
  • 2 garlic cloves
  • 1 tbsp Dijon Mustard
  • 1 tbsp Red Wine Vinegar
  • 1 tbsp soy sauce
  • ½ cup olive oil
  • Kosher salt and black pepper
  • 2 lbs Flank, Skirt, Sirloin, or Tri-tip Steaks

For the Vegetables:

  • 1 Large Red Bell Pepper
  • 1 Large Carrot
  • 1 bunch Asparagus
  • 1 Zucchini or Summer Squash
  • 1 tbsp Olive Oil 
  • Kosher salt and black pepper


  1. First, make the marinade. In a food processor, add the first eight ingredients to the work bowl. Blend until smooth, seasoning with salt and pepper to taste. Reserve half the marinade to toss with cooked vegetables before serving.
  2. Marinate the steak in a large zip-top bag, turning to coat for at least one hour and up to overnight.
  3. Prepare the vegetables: julienne carrots, squash, and bell pepper and trim woody ends from asparagus. The goal is to get all the vegetables to about the same thickness, so they cook evenly and quickly on the grill. Coat lightly with olive oil, salt and pepper and refrigerate until ready to cook, up to a day in advance.
  4. When ready to grill, remove the steak from the marinade, discarding it. Preheat grill to medium indirect heat, about 350 F. Once hot, place the steak on the grill. Cook 10-15 minutes, or until small beads of moisture start to form on the surface of the meat.
  5. Slice steak thinly against the grain and add to a platter along with the grilled vegetables, drizzling the reserved marinade on the vegetables before serving.