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.
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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 It
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.
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