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Grilled skirt steak with a cilantro twist



Smoky grilled skirt steak topped with a vibrant cilantro based herb


  • 1 cup buttermilk
  • 1 bunch cilantro, roughly chopped
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon curry powder
  • 5 scallions, roughly chopped
  • 1 pound skirt steak, cut into 4 pieces
  • Vegetable oil (such as Grape Seed, or Canola), for grilling
  • Kosher salt and freshly ground pepper


In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving

Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill

Remove steak from marinade, shaking off excess (and wipe off with a paper towel if needed), and season with salt and pepper

Grill steak until browned, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain

Season reserved marinade with salt and pepper and serve with sliced steak


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