- 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 ricotta salata. 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.