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Grilled Skirt Steak with Salsa Verde
© Con Poulos

Grilled Skirt Steak with Salsa Verde

  • TOTAL TIME: 35 MIN Plus 4 hr Marinating

Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.

video Mario Batali: Grilled Skirt Steak with Salsa Verde


  1. 1/4 cup finely chopped flat-leaf parsley
  2. 2 tablespoons finely chopped rosemary
  3. 2 tablespoons finely chopped thyme
  4. 4 garlic cloves, minced
  5. 1/4 cup extra-virgin olive oil
  6. 2 pounds skirt steak

Salsa Verde

  1. 1 packed cup parsley leaves
  2. 1 packed cup basil leaves
  3. 1 packed cup mint leaves
  4. 2/3 cup capers, drained
  5. 2 large oil-packed anchovy fillets, drained and chopped
  6. 1 garlic clove, chopped
  7. 1 tablespoon Dijon mustard
  8. 1 teaspoon sugar
  9. 1/4 cup extra-virgin olive oil
  10. Salt and freshly ground black pepper
  11. Hot smoked paprika, for sprinkling
  1. 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.
  2. 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.
  3. 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.
Serve With Grilled endive halves.

Suggested Pairing

Italian beer: Birrificio Montegioco Rex Grue.



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