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Herbed Skirt Steak

Talk about a crowd-pleasing dinner in a flash. I like to keep a couple of these herbed skirt steaks on hand in the spring and summer for last-minute outdoor get-togethers with family and friends. I’ll throw a couple of potatoes in the oven and whatever other veggies or fruit I have on hand on the grill (in the summer, we love to grill peaches, pineapple and corn), and everyone’s happy. The lime juice and tomato sauce tenderize the steak, and the coconut aminos lend a delicious brininess to the herbs. It’s so, so delicious.

Herbed Skirt Steak

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Equipment

  • Sharp Knife
  • Grill

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 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • ¼ cup olive oil or soy-free canola oil
  • 4 tbsp coconut aminos
  • ¼ cup fresh lime juice
  • ¼ cup plain tomato sauce
  • 2 tbsp honey

Instructions

  • Place the skirt steak in a freezer bag.
  • Sprinkle in green onions, garlic, shallot, parsley, basil, thyme and oregano.
  • In a small bowl, mix together olive oil, coconut aminos, lime juice, tomato sauce and honey.
  • Pour the sauce over the steak.
  • Seal bag and move ingredients around until steak is coated in sauce.
  • Freeze for up to three months.
  • On the day you want to serve, thaw the steak, then grill.

Notes

You can use any herbs you have on hand. In a pinch, you can replace the fresh herbs with dried.
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2 thoughts on “Herbed Skirt Steak”

  1. Quick question: All of our meat is already frozen. Should I thaw the meat, then prep these meals, then freeze again?? Or add the ingredients with frozen meat, then thaw all together? I know it’s not ideal, but we butcher our own meat and freeze all at once. Thanks!

    1. Hi Jessica – This is a great question, thank you for bringing it up. As far as I know, it’s not advisable to thaw, then re-freeze meat, so given the fact that you butcher and freeze your own meat (very cool, by the way), I would recommend adding the marinade to the frozen meat, then thawing and cooking. I haven’t tried it that way myself, but I’m assuming that the marinade would penetrate and tenderize the meat as it thaws. The ideal way to create freezer meals is to start with fresh meat that has never been frozen before, add spices and sauces, then freeze. If you try adding the marinade to frozen meat, it’d be great if you’d report back with how it worked. 🙂

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Hey there, I'm Liz!

As a former food editor and everyday home cook, I’ve spent the past 15+ years testing, tasting and saving delicious, Octofree recipes for my family. It’s with lots of love that I share the best of the bunch with you, along with tips and tricks I’ve learned along the way.

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Join Octofree to get a handy, printable chart of Octofree substitutions for common ingredients.