Tuscan Skirt Steak with Salsa Verde

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BBQ and Grilling

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Tuscan Skirt Steak with Salsa Verde

Prep 20 m

Cook 5 m

Ready In 25 m

4 Servings

561 Calories

Description

"Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish."

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Ingredients

  1. Steak:

  2. 3 large cloves garlic, peeled

  3. 1 tablespoon fresh rosemary leaves

  4. 1 tablespoon fresh thyme leaves

  5. 1/4 cup extra-virgin olive oil

  6. 1 1/2 pounds trimmed skirt steaks

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon black pepper

  9. Salsa:

  10. 1/2 small shallot, peeled

  11. 1 clove garlic, peeled

  12. 1 1/2 teaspoons drained capers

  13. 1 anchovy fillet, rinsed and patted dry

  14. 1 teaspoon fresh rosemary leaves

  15. 1 teaspoon fresh thyme leaves

  16. 1 cup lightly packed fresh parsley leaves

  17. 2 tablespoons red wine vinegar

  18. 1 tablespoon coarsely chopped walnuts

  19. 1/2 teaspoon black pepper

  20. 1/4 teaspoon salt

  21. 1/2 cup extra-virgin olive oil

Direction

  1. Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add 1/4 cup olive oil and pulse to combine.

  2. Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.

  3. For the salsa, process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add 1/2 cup olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.

  4. Preheat a stovetop grill pan (or an outdoor grill) to medium-high (375 degrees F to 400 degrees F). Oil pan or grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.

  5. Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.

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