Niman Ranch Skirt Steak with Watermelon, Red Onion and Mint Relish


  • 2 pounds trimmed Niman Ranch skirt steak
  • 2 limes, juiced
  • 4 cloves Garlic, peeled and crushed
  • 1/4 cup Parsley, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarsely ground black pepper

Watermelon, Red Onion and Mint Relish
  • 1 cup seeded Watermelon cut into 1/2" cubes
  • 1/3 cup thickly sliced and charred Red Onion, chopped finely into 1/4" pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1 tablespoon chopped Mint or Chives
  • 1 tablespoon chopped Parsley
  • A small section of Jalapeno, minced
  • Salt and pepper


For the marinade: Combine all ingredients and massage into beef. Cover and refrigerate for a few hours or overnight. Pull out of cooler and bring to room temperature one hour before cooking.

For the relish: Prepare all ingredients and keep separate (mise en place). Just before serving, combine all ingredients and add salt and pepper to taste.

To cook the steak: Season the marinated steak with salt and pepper and either char the steaks in a heavy, cast iron skillet or grill over a charcoal fire. Sear over very high heat for 2 to 3 minutes. Turn and lower the heat to medium and cook for 2 to 3 minutes more for medium rare. Remove to a cooling rack and allow to rest for 3 minutes. Slice the steaks across the grain and top with Watermelon relish. Serve with roasted new Potatoes, mashed Sweet Potatoes or grilled sourdough bread and an Arugula salad. Serves 4.

Note: To order Niman Ranch meats, please visit them at

Garlic | Parsley | Onion | Chives | Jalapeno