Grilled Skirt Steak with Almond Sauce

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skirt steak

Skirt Steak is a salty cut, so it really doesn't need any more salt, but the cumin and pepper give it a nice flavoring. The Skirt Steak from Grow And Behold comes very thin so the cooking time is fast and you want it to be pink in the center.

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  • 4 ServingsServings


  • 1 ounce ancho chiles
  • boiling water
  • 2 large garlic cloves
  • 1/4 cup toasted almonds
  • 2 tablespoon almond butter
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil, plus more for the pan

  • cumin and freshly ground black pepper
  • 2 pounds Grow & Behold skirt steak


In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes.  Drain the chiles and take off the stems and seeds and coarsely chop.  In a food processor, pulse the chiles and garlic a few times.  Add the toasted almonds, almond butter, vinegar and 1/4 cup warm water.  Process until it is a coarse paste, stream in olive oil and add more hot water until desired consistency.

Preheat the broiler or a grill.  Sprinkle steaks generously with cumin and black pepper.  Grill or broil for about 3 minutes per side.  Let the steak rest and then thin slice across the grain serve with sauce.

Use any leftover sauce as a dip for veggies, chicken or whatever you like.

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