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. More Steak Recipes

Paul Virant
July 2008


© John Kernick

Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The salsa verde can be refrigerated overnight. Bring to room temperature before serving.

Suggested Pairing

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.