Grilled Italian Skirt Steak

Grilled Italian Skirt Steak


  • 1 can (15.5 oz.) cannellini beans
  • 1 large red onion, sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped or dried rosemary
  • 2 cloves garlic, minced
  • 1/2 lemon (for fresh-squeezed juice)
  • Salt and pepper to taste
  • 1 La Cense Skirt Steak


Over medium heat, cook the onion in half of the olive oil for 10 minutes, until soft and slightly brown in a medium pan. Add the vinegar and cook another 5 minutes. Heat a pot with the remaining olive oil over medium heat. Add the garlic, beans, and rosemary and cook for 5 minutes. Use a potato masher or a fork to mash the beans. Add lemon juice, salt and pepper to taste. Heat grill, grill pan, or cast iron skillet over high heat. Season the steak with salt and pepper and grill for 2 to 3 minutes per side for medium rare. Because our beef is 100% grass-fed, it has little fat content and takes less time to cook. When you're satisfied with the doneness level, slice the skirt steak and serve over the beans, and spoon the onions on top.

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