Lexi's Clean Kitchen · by Lexi★ 5.0 (1)
Grilled Skirt Steak with Italian Salsa Verde
NUTRITION · PER SERVING20M COOK
CAL 34%·PRO 96%
CARBS 2G1% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 53G71% OF CAL
15G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled skirt steak paired with tangy Italian salsa verde made from parsley, capers, anchovies, and mustard. Quick, flavorful, and perfect for a summer dinner.
mainamericanbeef⚙️ food processor🌡️ thermometer♨️ grilldairy freegluten free
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 pounds skirt steak (see Note)
- 2 teaspoons kosher salt
- 1 garlic clove (peeled)
- One 2-ounce can anchovy fillets (rinsed and patted dry)
- 2 tablespoons capers
- 1 teaspoon red wine vinegar or sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup coarsely chopped fresh parsley
- 1/3 cup olive oil (plus 1 tablespoon)
- Ground Black Pepper
At a glance
PER SERVING · TIME 20M
CAL 34%·PRO 96%
CARBS 2G1% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 53G71% OF CAL
15G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1667mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 61mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1667MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.