Charcoal-Grilled Skirt Steak with Lemon-Parsley Herb Oil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy skirt steak seared over charcoal and finished with a bright herb oil, perfect for summer evenings. This Uruguayan-inspired beef recipe, ready in about 38 minutes, pairs skirt steak, olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 8 min Serves 4 Uruguayan cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the skirt steak dry with paper towels, then rub with 1 tablespoon olive oil, sea salt, and black pepper. Let rest at room temperature for 20 minutes.
  2. Step 2: Preheat a charcoal grill to medium-high heat (about 375°F). Place steak on the grill and cook for 4 minutes per side for medium-rare, turning only once until the edges are charred and crisp.
  3. Step 3: While steak rests, whisk together remaining 1 tablespoon olive oil, lemon zest, chopped parsley, and minced garlic in a small bowl. Slice the rested steak against the grain into 1/4-inch strips.
  4. Step 4: Drizzle the herb oil over the sliced steak immediately and serve with lemon wedges on the side.

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