Verde Steak & Greens

By Dr Ernst
January 8, 2019
  • 2 Tbsp coconut oil
  • 1 pound skirt steak
  • ½ cup olive oil
  • 4 cloves garlic minced
  • 1 Tbsp lemon zest
  • Salt and pepper to taste
  • 2 cups chopped fresh herbs- tarragon, savory, mint, sage, rosemary
  • 1 cup chopped fresh flat leaf parsley
  • Lemon wedges

Mix olive oil, garlic, lemon zest, fresh herbs, parsley, and salt and pepper together and let sit for 10 minutes.  Heat coconut oil in skillet at medium high heat. Add skirt steak and cook to desired temperature. Remove from skillet and let rest.  Spoon verde herb mixture over meat as desired.  Serve with lemon wedges.

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