Mario Batali Demo: Grilled Skirt Steak with Salsa Verde

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Steak with salsa verde. The trick to understanding these delicate and magnificent steaks is to marinate them. So I'm gonna to cut these into portions. I'm gonna take some thyme leaves, some rosemary, some parsley, some garlic and salt and I'm gonna mash them all up together with a little extra virgin olive oil. To create a paste. So what you wanna do is smear it on like that, flip it over and smear it again. The condiment for this is salsa verde. Salsa verde means green sauce. It's made a thousand ways by a thousand different people. But what's crucial in my opinion are capers And anchovies in addition to herbs, so I'm gonna take two handfuls of capers. I'm gonna take six anchovy filets, four or five peeled garlic cloves, a little bit of mustard. We're gonna take some fresh mint, and we're gonna take a whole mess of parsley, and we're gonna add About a quarter cup of extra virgin olive oil. Then we just put the top on the food processor and pull. We're gonna create something, again, that looks a little bit more like a paste than a traditional wet sauce. And in fact That is exactly what we want it to look like. Now I've got these marinated. At this point I'm going to add a little bit more oil. I'm going to season it with salt and pepper on both sides. No additional oil. On, So when you sense it's ready, you're probably correct. If you're worried, get a meat thermometer, medium rare is about 115 to 125. Put it in there and check it out. The key however, is to land it on a board and allow it to rest. So now we've rested our steak responsibly, we take the sauce, I like to put the sauce Underneath the meat, because then any juices that escape from it after slicing just join into that verdant deliciousness and become part of the overall picture. Then we take our steak, cut it across the grain. One of the big finishes we like to do is take a little something Acidic and put it over the top. So what I like to do is I like to take some red onion and marinate it just with a little bit of red wine vinegar, salt and sugar. We place them across the top of those. And then because I am who I am, I put a little bit more salt on the cut side of that meat. Then we take a little pimenton, Spanish smoked paprika, and dust it around just like that, add even a little bit more of the miracle of smokiness to our beef experience. Flank steak with salsa verde.
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Mario Batali Demo: Grilled Skirt Steak with Salsa Verde


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