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Oven-Baked Skirt Steak with Garlic & Herbs

Rose
If you love the bold flavors of garlic and fresh herbs but don’t have access to a grill, this Oven-Baked Skirt Steak with Garlic & Herbs is your perfect solution. Juicy, tender, and bursting with flavor, this steak is oven-friendly yet tastes as if it were grilled to perfection.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 320 kcal

Equipment

  • small bowl
  • oven-safe skillet preferably cast iron
  • cutting board
  • baking sheet (optional for vegetables)
  • knife
  • meat thermometer

Ingredients
  

  • 1.5–2 pounds skirt steak (700–900g)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh parsley, chopped
  • ½ lemon, zest and juice
  • 2 cups baby potatoes, quartered (optional)
  • 4 cups broccoli florets (optional)
  • 1 red bell pepper, sliced (optional)
  • 2 tbsp olive oil (for vegetables, optional)
  • to taste salt and pepper (for vegetables, optional)

Instructions
 

  • In a small bowl, combine olive oil, minced garlic, salt, pepper, rosemary, thyme, parsley, lemon zest, and lemon juice.
  • Pat the skirt steak dry with paper towels, then rub the herb-garlic mixture evenly over both sides.
  • Cover and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  • Preheat your oven to 425°F (220°C).
  • If using vegetables, toss potatoes, broccoli, and bell pepper with olive oil, salt, and pepper. Spread on a baking sheet and roast 15–20 minutes, tossing halfway.
  • Heat a large oven-safe skillet on the stovetop over medium-high heat.
  • Optional: Sear the steak 2–3 minutes per side for a flavorful crust.
  • Transfer the skillet to the preheated oven and bake 6–10 minutes for medium-rare, using a thermometer (125–130°F / 52–54°C).
  • Remove steak from the oven and rest 5–10 minutes on a cutting board.
  • Slice thinly against the grain to maximize tenderness.
  • Plate steak with roasted vegetables or a green salad, and drizzle pan juices over the meat.

Notes

Marinate longer for more flavor, sear first for a crust, and slice against the grain for maximum tenderness. Pair with roasted vegetables, mashed potatoes, or a fresh green salad. Adjust herbs or spices to taste for variations.

Nutrition

Calories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 90mgSodium: 420mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 90mgCalcium: 50mgIron: 3.5mg
Keyword easy dinner, garlic herbs, oven-baked steak, roasted vegetables, skirt steak
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