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Anne Burrell's Grilled Skirt Steak with Bagna Càuda
Anne Burrell
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I love how the briny bagna càuda cuts through the meaty richness of the grilled steak. The combination is a total flavor explosion. Once you try this, you won't want to go back to bottled steak sauce ever again!


  • Skirt Steak

    • 2 pounds skirt steak, trimmed of excess fat
    • Kosher salt
    • Crushed red pepper flakes
    • Extra virgin olive oil
    • 1 clove garlic, smashed
    • 1 cup panko bread crumbs
    • 1 tablespoon finely chopped oregano
    • 1 tablespoon finely chopped chives
    • 1 tablespoon finely chopped flat-leaf parsley
  • Bagna Càuda Sauce

    • 1/4 cup extra virgin olive oil
    • 4 cloves garlic, smashed
    • 4 anchovy fillets
    • 1/2 lemon, juiced
    • 6 tablespoons butter, cut into pats


For the skirt steak:

1. Sprinkle the steak with kosher salt and crushed red pepper. Drizzle with oil and let sit for 30-40 minutes.

2. Coat a large sauté pan with olive oil and add the smashed garlic and a pinch of crushed red pepper. Sprinkle with salt. Bring the pan to a medium-high heat and toss in the bread crumbs. Toss the breadcrumbs around until they start to get nice and brown and toasted. Remove the pan from the heat and stir in the herbs. Transfer the bread crumbs to another container and reserve. Wipe the pan out with a paper towel.

3. Preheat your grill.

For the bagna cauda sauce:

Add the olive oil to the pan. Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat, stirring constantly. When the anchovies have melted away, whisk in the butter, 1 pat at a time, until combined. Season to taste. Keep warm until ready to use.

To cook and assemble:

Place the skirt steak on the grill. After 2 minutes, rotate the steak 90 degrees to create grill marks and grill for 1 more minute. Flip the steak and grill for 2 more minutes. Remove from the grill and sprinkle liberally with the reserved bread crumbs. Let rest for 5-10 minutes.

Serve the steak drizzled with the bagna càuda sauce.

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