- 1/2 cup vegetable oil
- 1/4 cup dry red wine
- 1/4 cup red wine vinegar
- 1 small red onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1/2 tablespoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- 1/2 teaspoon hot pimentón de la Vera
- Finely grated zest and juice of 1 lemon
- 5 1/2 pounds skirt steak
- 1 1/2 cups extra-virgin olive oil
- 10 anchovy fillets, minced
- 4 medium shallots, minced
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons drained capers, chopped
- 2 tablespoons minced chives
- 1 tablespoon minced tarragon
- Salt and freshly ground pepper
- 1 cup shredded ricotta salata (1 ounce)
How to make this recipe
In a food processor, combine all of the marinade ingredients and process to blend. In a large, shallow dish, pour the marinade over the steaks and turn to coat. Cover and refrigerate overnight. Bring to room temperature before grilling.
In a bowl, combine the olive oil with the anchovies, shallots, parsley, capers, chives and tarragon. Season with salt and pepper and whisk until blended.
Light a grill. Pat the steaks dry and season with salt. Grill the steaks over high heat until medium-rare, about 3 minutes per side. Transfer the meat to a carving board and let rest for 5 minutes.
Thinly slice the skirt steaks across the grain and arrange them on a platter. Drizzle the steaks with some of the salsa verde and sprinkle with the <em>ricotta salata</em>. Serve immediately, passing the remaining salsa verde at the table.
The salsa verde can be refrigerated overnight. Bring to room temperature before serving.
Virant's intense, tangy salsa verde needs a red wine with a lot of oomph to stand up to it. Malbec, which finds its greatest expression in the vineyards of Argentina, is a lovely choice: It offers spice, lush fruit and firm structure.