Grilled Skirt Steak with Salsa Verde

Name: Grilled Skirt Steak with Salsa Verde
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters packed cup basil leaves; 158 milliliters capers, drained; 1 Tbsp Dijon mustard; 59 milliliters finely chopped flat-leaf parsley; 1 garlic clove, chopped; 4 garlic cloves, minced; 237 milliliters packed cup mint leaves; 2 larges oil-packed anchovy fillets, drained and chopped; 59 milliliters extra-virgin olive oil; 237 milliliters packed cup parsley leaves; 2 Tbsps finely chopped rosemary; 4 servings Salt and freshly ground black pepper; 907 grams skirt steak; 4 servings Hot smoked paprika, for sprinkling; 1 teaspoon sugar; 2 Tbsps finely chopped thyme

The recipe Grilled Skirt Steak with Salsa Verde could satisfy your Mexican craving in about 35 minutes. One serving contains 631 calories, 52g of protein, and 45g of fat. This recipe serves 4. This recipe covers 41% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and dairy free diet. If you have basil leaves, olive oil, skirt steak, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert.

Instructions

In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil.

Ingredients you will need

Olive Oil

Rosemary

Parsley

Garlic

Thyme

Equipment you will use

Bowl

Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

Ingredients you will need

Spread

Steak

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.

Ingredients you will need

Salt And Pepper

Anchovies

Olive Oil

Mustard

Parsley

Capers

Garlic

Basil

Sugar

Mint

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Marinade

Steak

Meat

Equipment you will use

Grill

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.

Ingredients you will need

Smoked Paprika

Salsa Verde

Grains

Steak

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

237milliliters

packed cup basil leaves 158milliliters

capers, drained 1Tbsp

Dijon mustard 59milliliters

finely chopped flat-leaf parsley 1

garlic clove, chopped 4

garlic cloves, minced 237milliliters

packed cup mint leaves 2larges

oil-packed anchovy fillets, drained and chopped 59milliliters

extra-virgin olive oil 237milliliters

packed cup parsley leaves 2Tbsps

finely chopped rosemary 4servings

Salt and freshly ground black pepper 907grams

skirt steak 4servings

Hot smoked paprika, for sprinkling 1teaspoon

sugar 2Tbsps

finely chopped thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.