Recipes // Main Dish Beef and Pork // Skirt Steak Panini

Skirt Steak Panini


By Chef Kristin Sollenne


  • 2 lbs Skirt Steak

  • 4 
garlic cloves, minced

  • 1/4 cup 
extra-virgin olive oil

Salsa Verde

  • 1 cup 
packed parsley leaves

  • 1 cup 
packed cilantro leaves

  • 4 tsp. capers, rinsed, dried and chopped

  • 1 
garlic clove, chopped

  • 1 tablespoon 
Dijon mustard

  • 1 tablespoon white wine vinegar

  • 1/4 cup 
extra-virgin olive oil

  • Salt and freshly ground black pepper

Focaccia Bread

  • Arugula
  • Red onion
  • Olive Tapenade
  • Taleggio 


  1. Mince the garlic, and drizzle in olive oil to make a paste. Spread the mixture all over the steak. In a food processor combine the parsley with the cilantro, capers, garlic, mustard, and white wine vinegar and process to a paste. Slowly pour in the olive oil. Season with salt and black pepper.
  2. Pour Salsa Verde marinade over the steak, cover and refrigerate on a platter for at least four hours, or overnight.
  3. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain.
  4. To make your Panini, assemble ingredients together, focaccia bread, olive tapenade, arugula, red onion and taleggio. Place in a Panini press on medium heat for approx. 3 minutes, serve and enjoy.  
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