ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steak with Fresh Herbs

Photo: Dasha Wright
Prep time 20 mins
Other time 15 mins
Yield Makes 4 servings


  • 1 1/2 cups packed fresh parsley leaves
  • 5 garlic cloves, peeled
  • 1 tablespoon fresh oregano leaves
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 3/4 pounds skirt steak
  • 1 Vidalia onion, peeled and sliced into 1/4-inch rings

Nutrition Information

  • calcium 68 mg
  • calories 425
  • caloriesfromfat 1 %
  • carbohydrate 7 g
  • cholesterol 88 mg
  • fat 25 g
  • fiber 1 g
  • iron 6 mg
  • protein 41 mg
  • satfat 7 g
  • sodium 272 mg

How to Make It

  1. In a food processor (or by hand), finely chop the parsley, garlic, and oregano. Reserve 1/4 cup of the parsley mixture to use another day and transfer the remainder to a bowl. Add the oil, vinegar, salt, and pepper to the bowl and mix well.

  2. Preheat the broiler. Cut the skirt steak into 4 portions and place in a roasting pan or on a baking sheet in a single layer. Rub both sides of the steak with the parsley sauce. Broil for 3 to 4 minutes per side for medium, remove, and let rest, covered, for 5 minutes before serving. Serve the remaining steak with the raw onion rings.

Meals Made Easy