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Bon Appétit

Party Steak With Grilled Scallion Salsa Verde

4.5

(11)

steak recipe party
Photo by Chelsie Craig, Food Styling by Kat Boytsova

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.

Recipe information

  • Yield

    8–10 servings

Ingredients

6

garlic cloves, finely grated

¾

cup plus 3 Tbsp. sherry vinegar or red wine vinegar

3

lb. skirt steak, cut into 5" pieces

Kosher salt

1

Tbsp. plus 2 tsp. sugar

1¼

cups extra-virgin olive oil, plus more for grill

2

large bunches scallions (about 30 scallions)

2

Fresno chiles, seeds removed if desired, finely chopped

Preparation

  1. Step 1

    Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.

    Step 2

    Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.

    Step 3

    Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.

    Step 4

    Meanwhile, trim roots from scallions and thinly slice. Transfer to a medium bowl and add chiles and remaining 1¼ cups oil, 3 Tbsp. vinegar, 1 Tbsp. salt, and 2 tsp. sugar and mix well to combine. Taste and season with more salt if needed.

    Step 5

    Slice steak against the grain into ¼"-thick strips. Arrange on a platter and spoon some scallion salsa verde over. Serve additional salsa verde alongside.

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Reviews (11)

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  • This is our quick party go-to dish that is always a crowd pleaser. I've learned after making this so many times that there is an inside skirt and an outside skirt cut. If you can find it, always opt for the outside. It is buttery and WAY less tough. Cheers!

    • Stacey M.

    • Houston, TX

    • 7/20/2024

  • Really nice flavor, but the skirt steak I used was very tough. Loved the scallions but next time I would let the meat marinate longer.

    • toma

    • Michigan

    • 5/10/2021

  • This was amazing!! I agree with the other comments below, use 1/4 cup of olive oil. For the salsa verde I used 2 Tbsp red wine vinegar + 1 Tbsp rice wine vinegar. I made it for a dinner party, and was nervous because I did not test out the recipe in advance. It was absolutely DELICIOUS!!! This is the perfect party steak.

    • Anonymous

    • New York

    • 8/1/2020

  • Is there a video for this Recipe?

    • Anonymous

    • New York

    • 8/10/2019

  • Enjoyed this. Couple of things. ... never found a bunch of scallions that numbered 15, and we go through a lot of scallions. Red wine vinegar was a bit heavy for our taste; substituted rice wine vinegar with a splash of red wine and cut the sugar in half.

    • Anonymous

    • Phoenix

    • 7/17/2019

  • We've made this twice and it was delicious. But agreeing with the below--I didn't use the indicated amount of oil--WAY too much in my view. Delicious!

    • Abbygor

    • Los Angeles

    • 7/15/2019

  • Great recipe, for flank steak as well! I also used less olive oil, probably around 1/3c and it was fine. I would grind up the sauce next time, either in a food processor or mortar and pestle.

    • Anonymous

    • Oregon

    • 7/8/2019