Grilled Skirt Steak

and Charred Peaches

Main Course

Prep Time: 35 Minutes

Cook Time: 10 Minutes

Serves: 4


  • 1 ½ lbs. skirt steak, cut into 4 pieces
  • 4 peaches, halved and pitted
  • 2 garlic cloves, peeled
  • 1 small bay leaf
  • 1 small shallot, peeled
  • 1 jalapeño, halved & seeded
  • 1 lemon, finely grated zest + juice
  • 2 tablespoons soy sauce
  • ½ teaspoon fresh thyme, chopped
  • ½ cup + 1 tablespoon canola oil
  • 1 tablespoon Dijon mustard
  • ½ cup very hot water
  • 2 garlic cloves, peeled
  • 2 tablespoons honey
  • ½ teaspoon cinnamon
  • 1 ½ teaspoon fresh ginger, finely chopped
  • Salt & freshly ground pepper


  • In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest, lemon juice, soy sauce and thyme until combined.
  • Blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper.
  • Season the marinade with salt and pepper.
  • Pour half of marinade into a shallow baking dish. Add skirt steak, turn to coat.
  • Marinate steak at least 20 mins at room temp (*up to 24 hours, refrigerated)
  • Add Dijon mustard to remaining marinade & blend to make sauce. Transfer to a small bowl (cover and refrigerate, if marinating steak for extended period).
  • Light grill. In small saucepan, combine water, honey, cinnamon & ginger. Let stand 5 minutes. Transfer mixture to a bowl with remaining oil and peaches.
  • Wipe excess marinade off the steak. Generously season with salt & pepper. Grill over high heat, 6 to 7 minutes, turning once, for medium-rare.
  • At the same time, grill peach halves, turning frequently, until they are charred in spots and softened, about 8 minutes. Cut peaches into wedges.
  • Thinly slice steak. Transfer to plates and top with peaches.
  • Add drizzle of sauce. Pass remaining sauce at the table