© John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 12

Cut from the underside of a cow, below the rib cage, skirt steaks are a quick-cooking cut well-suited for a hot grill. Here, Paul Virant first tenderizes the meat in a wine-and-vinegar-based marinade flavored with both hot and sweet paprika, then he smears the grilled steaks with tangy, anchovy-loaded salsa verde.    More Steak Recipes  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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 ricotta salata. Serve immediately, passing the remaining salsa verde at the table.

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