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SKIRT STEAK WITH WATERMELON AND RED ONION RELISH
from "Frank Stitt's Southern Table" by Frank Stitt

Incredibly flavorful, juicy, and well marbled, with a satisfying, slightly chewy texture, skirt steak has become one of our favorite cuts of beef. We borrow the marinade idea from South America — think Argentine chimichurri — and the relish is a refreshing southern summer garnish. The crunchy sweetness of the watermelon, along with the tangy mint and onions, lends an unexpected flavor. We also serve these steaks with roasted new potatoes or mashed sweet potatoes, or with grilled sourdough bread and watercress or arugula salad.

Serves 4
 Frank Stitt's Southern Table
INGREDIENTS (CLICK TO BUY)

2 pounds skirt steaks, trimmed of excess fat
Kosher salt and freshly ground black pepper
Watermelon and Red Onion Relish (Recipe Follows)

For the Marinade
Juice of 2 limes
4 garlic cloves, crushed
1/2 bunch flat-leaf parsley, leaves removed and coarsely chopped
2 tablespoons extra virgin olive oil
Coarsely ground black pepper to taste

For the Relish
1 medium red onion, thickly sliced
1 cup cubed watermelon (about 1/2-inch cubes), chilled
2 tablespoons extra-virgin olive oil
1 tablespoon Champagne vinegar
1 tablespoon chopped mint or chives
1 tablespoon chopped flat-leaf parsley
1 teaspoon finely minced jalapeño
Kosher salt and freshly ground black pepper to taste

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PREPARATION

1.Combine all the marinade ingredients in a baking dish, add the beef, and massage the marinade into the meat. Cover and refrigerate for at least a few hours, or overnight. Remove from the refrigerator 1 hour before cooking.
2.Prepare a hot grill or preheat a stove-top griddle over high heat.
3.Season the steaks with salt and pepper. Place on the grill rack or the griddle and sear over very high heat for 2 to 3 minutes. Turn the steaks, move to a cooler part of the grill, or lower the heat to medium, and cook for 2 to 3 minutes more for medium-rare. Transfer to a rack set over a platter and let rest for 3 minutes. Slice the steaks across the grain and serve with the relish.
Watermelon and Red Onion Relish (Serves 4 to 6)
1.Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until evenly charred. Chop the onion slices into 1/4-inch pieces.
2.In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Italian Parsley - $1.99/ea Save! 2 for $3
 approx. 4oz
 
  Creekstone Farms Skirt Steak
This product is currently unavailable.
 
  Red Onion, Large - $1.49/lb
 
 
  Baby Seedless Watermelon - $4.49/ea Save! 2 for $8
 approx. 3-4lb
 
  Roland Special Reserve White Wine Vinegar
This product is currently unavailable.
 
  Mint - $2.49/ea
 approx. 2oz
 
  Jalapeño Pepper - $0.25/ea
 approx. 1oz
 
  Limes - $0.79/ea Save! 4 for $3
 
 
You May Already Have
  Peeled Garlic - $4.99/ea
 approx. 8oz
 
  Bel Aria Extra-Virgin Olive Oil - $10.99/ea
 34fl oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Morton Coarse Kosher Salt - $2.99/ea
 48oz
 
Estimated Total:  
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