Skirt Steak with Salsa Verde
Quick-cooking skirt steak is tender at almost any degree of doneness.
Skirt Steak with Salsa Verde
Skirt Steak with Salsa Verde
Skirt Steak with Salsa Verde
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TOTAL TIME:
30 MIN
- SERVINGS: 4
Ingredients
- One 1-ounce piece of baguette, cubed
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1 cup flat-leaf parsley leaves
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1/2 cup basil leaves
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3 tablespoons capers, drained
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2 garlic cloves, smashed
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2 anchovy fillets, chopped
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2 tablespoons white wine vinegar
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2/3 cup extra-virgin olive oil
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1 1/2 pounds skirt steak
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Salt and freshly ground pepper
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Directions
- Light a grill. In a food processor, pulse the baguette, parsley, basil, capers, garlic, anchovies and vinegar until coarsely chopped. With the machine on, gradually add the olive oil.
- Season the steak with salt and pepper. Grill over high heat until medium-rare, 8 minutes; transfer to a carving board. Slice across the grain and serve with the salsa.
Skirt Steak with Salsa Verde
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