Ingredients
2 pounds skirt steak
2 green onions, sliced
2 garlic cloves, minced
1 small shallot, minced
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
¼ cup olive oil or soy-free canola oil
4 tablespoons coconut aminos
¼ cup fresh lime juice
¼ cup plain tomato sauce
2 tablespoons honey
Salt and pepper to taste
Zest of 1 lemon
Instructions
1. Place the skirt steak in a large freezer bag.
2. Add the sliced green onions, minced garlic, shallot, parsley, basil, thyme, and oregano to the bag.
3. In a small bowl, mix olive oil, coconut aminos, lime juice, tomato sauce, honey, and lemon zest.
4. Pour the marinade mixture over the steak in the bag. Seal the bag and massage to coat the steak evenly.
5. Marinate in the refrigerator for at least 30 minutes, or freeze for up to three months for future use.
6. If necessary, thaw the steak and pat it dry with paper towels.
7. Preheat the grill or broiler to high. Grill or broil the steak over direct heat for 3 to 5 minutes per side until charred and medium-rare.
8. Let the steak rest for at least 5 minutes before slicing against the grain for serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Substitute fresh herbs with dried herbs if needed for convenience or if fresh isn’t available.
🥩 Use fresh meat for marinating before freezing to maintain optimal marinade absorption.
🔥 Pat the steak dry before grilling to ensure a deep and flavorful sear on the surface.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes to overnight
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 4 ounces of cooked steak
- Calories: 450
- Sugar: 6g
- Sodium: 560mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 110mg