Recipes Skirt Steak with Anchovy-Caper Sauce Be the first to rate & review! Chef turned winemaker Sashi Moorman likes spooning a rich, herb-packed sauce over juicy grilled skirt steaks. Slideshow: More Steak Recipes By Sashi Moorman Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs 25 mins Yield: 6 Ingredients 3/4 cup extra-virgin olive oil 1/2 cup finely chopped parsley 1 small shallot, minced 6 anchovy fillets, minced 2 tablespoons finely chopped tarragon 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice 1 tablespoon salt-packed capers, rinsed ?and minced 1 tablespoon red wine vinegar 1 small garlic clove, minced 1 teaspoon finely chopped thyme Kosher salt Pepper 2 pounds skirt steak, cut into 5-inch lengths Directions In a medium bowl, combine all of the ingredients except the steak and season with salt and pepper. Let stand at room temperature for 1 hour. Season the steak with salt and pepper and let come to room temperature, about 45 minutes. Preheat a grill pan. Grill the steak over high heat, turning once, until lightly charred outside and medium-rare within, 5 to 6 minutes total. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and transfer to a platter. Spoon some of the sauce on top and serve, passing the remaining sauce at the table. Make Ahead The sauce can be refrigerated overnight. Bring to room temperature before serving Suggested Pairing Based in California’s Santa Barbara region, winemaker Sashi Moorman has made a name for himself with his spectacular, focused Syrahs. Rate it Print