GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL
Steps:
- For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
- Preheat a grill for cooking over high heat.
- Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
- For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
- Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!
GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD
Provided by Michael Symon : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Remove the skirt steak from the refrigerator and allow it to come to room temperature.
- For the salsa verde:
- To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
- Preheat the grill over high heat.
- Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
- For the chick pea salad:
- Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
- When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
- Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.
FRESH HERB SALSA VERDE
A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.
Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g
GRILLED SKIRT STEAK WITH GARLIC AND HERBS
Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, steaks and chops, main course
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
- Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
- Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram
SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
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STEAK WITH GRILLED SCALLION SALSA VERDE RECIPE | BON APPéTIT
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4.5/5 (11)Author Anna StockwellServings 8-10Estimated Reading Time 3 mins
- Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.
- Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.
- Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.
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FOOLPROOF GRILLED SKIRT STEAK RECIPE WITH SALSA VERDE
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Estimated Reading Time 7 mins
- Fit a mini food processor with the s blade. Add the garlic cloves, rosemary and thyme. Process until finely chopped. Scrape the sides and add the olive oil. Pulse to combine.
- Trim the skirt steak of any excess fat and cut it in half horizontally or into thirds for easier grilling. Put the steak pieces into a large re-sealable plastic bag and add the garlic herb mixture. Mix the marinade around to evenly coat the steak, and let marinate at room temperature for 30-60 minutes, or refrigerate for up to 24 hours.
- Preheat a grill or grill pan to medium-high. If the steak has been refrigerated, let it sit at room temperature for at least 15 minutes. Remove the skirt steak from the marinade, scraping off most of the garlic, and pat dry. Season with salt and pepper.
- Place the steak on the grill and cook, covered, until browned with grill marks on the bottom, about 3-4 minutes. Turn over and cook until browned on the other side, about 3-4 minutes longer for medium rare.
GRILLED FLANK STEAK WITH HERB SALSA VERDE - TARA TEASPOON
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Estimated Reading Time 7 mins
- In a zip-top bag, combine lemon juice, white wine vinegar, shallots, garlic, olive oil, dried oregano, dried rosemary, black pepper and kosher salt. Add flank steak, seal bag and marinate in the fridge for 2 to 3 hr.
- Remove steak from marinade (discard marinade) and grill over direct high heat for 5 to 6 minutes on each side for medium rare. Let steak rest about 10 min before slicing.
- In a blender or small food processor, blend anchovy fillet, garlic, kosher salt, lemon zest, lemon juice and red wine vinegar. Scrape down sides of blender and add packed parsley leaves, chopped thyme and olive oil; blend until just smooth and drizzle over flank steak.
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