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Ingredients
| parsley: 1/4 cup |
| fresh rosemary: 2 Tbl |
| fresh thyme: 2 Tbl |
| garlic: 4 cloves |
| olive oil: 1/4 cup |
| plate skirt steak: 2 lbs |
| parsley: 1 cup |
| fresh basil (chopped): 1 cup |
| mint leaves (whole): 1 cup |
| capers (drained): 2/3 cup |
| raw anchovy: 2 anchovies |
| garlic: 1 clove |
| Dijon mustard: 1 Tbl |
| granulated sugar: 1 tsp |
| olive oil: 1/4 cup |
| black pepper: 1 dash |
Grilled Skirt Steak with Salsa Verde
Credit: www.foodandwine.com
User rating:
-
Prep Time
35 min -
Cook Time
240 min -
Servings
4 serving(s)
Tags
- MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.
- PREPARE THE SALSA VERDE: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.
- Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.