Great for a casual family meal, this Giada Skirt Steak with Pistachio Gremolata is fresh and satisfying, made with juicy skirt steak, chopped parsley, toasted pistachios, lime zest, and spicy Calabrian chile paste. This easy-to-make recipe is ready in about 45 minutes and serves 4 people comfortably.

Recipe Ingredients

• ½ pound of skirt steak
• 1½ teaspoons of kosher salt, divided
• Ground black pepper, to taste
• ¼ cup of roasted pistachios, finely chopped
• 1¼ cups of fresh flat-leaf parsley leaves, finely chopped
• 2 teaspoons of lime zest, freshly grated (from 2 limes)
• 1 tablespoon of fresh lime juice
• ½ cup of extra-virgin olive oil
• 1 garlic clove, smashed and peeled
• 1 teaspoon of Calabrian chile paste

How To Make Giada Skirt Steak with Pistachio Gremolata

1. Season the Steak: Generously sprinkle the steak with 1 teaspoon of kosher salt and a hearty pinch of black pepper. Set it aside at room temperature while preparing the gremolata, allowing the flavors to settle.
2. Prepare the Gremolata: In a medium bowl, combine the chopped pistachios, parsley, lime zest, and lime juice. Add the olive oil, garlic clove, Calabrian chile paste, and the remaining ½ teaspoon of salt. Stir everything together until well blended, using a wooden spoon to bring out the aromas.
3. Let it Rest: Allow the gremolata to sit at room temperature for at least 30 minutes to let the flavors meld. For make-ahead convenience, refrigerate it for up to 24 hours. Just remember to bring it back to room temperature before serving.
4. Heat the Grill Pan: Place a ridged grill pan over medium-high heat and let it get nice and hot. You want the pan to sizzle when the steak touches it.
5. Cook the Steak: Grill the steak for 3 to 5 minutes on one side, letting deep grill marks develop. Flip the steak and cook for an additional 3 to 4 minutes on the other side, ensuring it’s juicy with a perfect sear.
6. Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 minutes. This step is essential for keeping the meat tender and flavorful. Slice the steak thinly against the grain for the best texture.
7. Serve and Enjoy: Spoon the vibrant pistachio gremolata over the sliced steak and serve immediately.

Recipe Tips

• Maximize Tenderness: Always slice skirt steak against the grain into thin strips to break up the muscle fibers and ensure each bite is tender and easy to chew.
• Flavor Boost for Gremolata: Toast the pistachios lightly in a dry pan before chopping to enhance their natural nuttiness and add a deeper flavor to the gremolata.
• Adjust Heat Levels: If you prefer a milder gremolata, reduce the Calabrian chile paste by half or substitute it with red pepper flakes for more control over spice levels.
• Steak Alternatives: Flank steak or hanger steak are excellent substitutes for skirt steak. Both cuts have similar flavors and textures but may require slightly longer cooking times.
• Meal Prep Friendly: Make the gremolata ahead of time and store it in an airtight container in the fridge for up to three days. It pairs well with grilled chicken or roasted vegetables too.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Lamb Chops with Tomato and Feta Salad
• Giada Chile-Rubbed Pork Chops with Grilled Pineapple Salsa
• Giada Baby Back Ribs with Spicy Plum BBQ Sauce