skirt steak dungeness crab cake

Grilled Skirt Steak w/ Dungeness Crab Croquettes

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Grilled Skirt Steak w/ Dungeness Crab Croquettes

Makes 4 Servings

Succulent skirt steak paired with crispy on the outside, creamy on the inside crab croquettes and a homemade basil-garlic aioli.

Grilled Skirt Steak w/ Dungeness Crab Croquettes
  • Aioli:
  • 1 Egg Yolk
  • 1 tsp Lemon Juice
  • ¼ minced Garlic
  • ¼ tsp Mustard (we used Purple Mustard)
  • 1 tsp Salt
  • Approx. ¼ cup Extra Virgin Olive Oil



Clean the outer membrane from the skirt steak.

Cut the skirt steak into 3oz portions. Season them with salt & pepper, then pan sear to your desired doneness (we recommend cooking no further than Medium).

  • Make the Aioli:

Whisk the egg yolk in a bowl with the salt. Add the lemon juice, mustard and minced garlic.

Whisk vigorously while drizzling in the extra virgin olive oil until a smooth emulsion forms (it should look like store-bought mayo, but thinner and more yellow).


Slice the skirt steak against the grain.

Serve the skirt steak with the aioli and the croquettes (or your choice of sides).

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