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Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick. Mario Batali: Grilled Skirt Steak with Salsa Verde More Amazing Steaks

Mario Batali
Mario Batali
October 2010

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
35 mins
Yield:
4
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Ingredients

Steak
Salsa Verde

Directions

Instructions Checklist
  • In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

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  • In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

  • Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.

Serve With

Grilled endive halves.

Suggested Pairing

Italian beer: Birrificio Montegioco Rex Grue.

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