Pepper Crusted Skirt Steak With Leeks

Marinate the skirt steak with a peppercorn spice rub, then grill to perfection for an easy, flavorful meal. Add leeks to the pan for a complete dinner that’s ready to serve in 15 minutes.



Prep time

35 minutes

Cook time

15 minutes




Peppercorn Rub

  • 6 teaspoons coarsely cracked peppercorns
  • 1 teaspoon coriander seed, coarsely cracked
  • ¾ teaspoon crushed red pepper
  • 2 pounds skirt steak
  • 3 tablespoons canola oil
  • ½ teaspoon kosher salt


  • 4 medium leeks (2 ½ pounds), white and green part only, halved lengthwise and cleaned
  • 2 tablespoons lemon juice
  • Olive oil
  • Salt and pepper to taste


  1. Rub skirt steak with peppercorn mixture. Cover with plastic wrap and refrigerate 30 minutes to 3 hours.
  2. Blanch leeks 3-4 minutes in a large saucepan of salted water. Transfer cut side down to a paper towel lined baking sheet to drain.
  3. Heat the griddle, then add 1 tablespoon of oil over medium high heat until smoking. Sear steak 3 minutes per side. Transfer to carving board.
  4. Wipe out griddle and heat the remaining 1 tablespoon of oil. Add leeks cut side down over high heat until charred, 3 minutes. Transfer to platter and drizzle with lemon juice, salt, and pepper. Slice steaks against the grain and serve with leeks.

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