Skirt Steak with Salsa Verde and Ricotta Salata

Name: Skirt Steak with Salsa Verde and Ricotta Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 10 fillets anchovy fillets, minced; 1 teaspoon freshly ground black pepper; 2 Tbsps drained capers, chopped; 2 Tbsps minced chives; 59 milliliters dry red wine; 59 milliliters chopped flat-leaf parsley; 3 garlic cloves, minced; 1 Tbsps ground cumin; 1 Finely grated zest and juice of lemon; 355 milliliters extra-virgin olive oil; 1 teaspoons hot pimentón de la Vera; 1 teaspoons sweet pimentón de la Vera (smoked Spanish paprika); 1 small red onion, minced; 59 milliliters red wine vinegar; 28 grams cup shredded ricotta salata; 12 servings Salt and freshly ground pepper; 4 mediums shallots, minced; 2 kilograms skirt steak; 1 Tbsp minced tarragon; 1 Tbsp tomato paste; 118 milliliters vegetable oil

You can never have too many main course recipes, so give Skirt Steak with Salsa Verde and Ricotta Salatan a try. This recipe makes 12 servings with 451 calories, 47g of protein, and 28g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. A mixture of onion, tomato paste, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Anchovies

Olive Oil

Shallot

Tarragon

Parsley

Capers

Chives

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Steak

Salt

Equipment you will use

Grill

Transfer the meat to a carving board and let rest for 5 minutes.

Ingredients you will need

Meat

Thinly slice the skirt steaks across the grain and arrange them on a platter.

Ingredients you will need

Steak

Grains

Drizzle the steaks with some of the salsa verde and sprinkle with the ricotta salata.

Ingredients you will need

Ricotta Salata Cheese

Salsa Verde

Steak

Serve immediately, passing the remaining salsa verde at the table.

Ingredients you will need

Salsa Verde

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. 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 Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.