Grilled Skirt Steak with Salsa Verde
Recipe from
Food & Wine
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.

Servings:
4
Prep Time:
35 mins
Total Time:
35 mins
Ingredients
STEAK
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1/4 cupfinely chopped flat-leaf parsleysee savings

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2 tablespoonsfinely chopped rosemarysee savings

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2 tablespoonsfinely chopped thymesee savings

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4garlic cloves, mincedsee savings

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1/4 cupextra-virgin olive oilsee savings

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2 poundsskirt steaksee savings

SALSA VERDE
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1 cuppacked parsley leavessee savings

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1 cuppacked basil leavessee savings

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1 cuppacked mint leavessee savings

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2/3 cupcapers, drainedsee savings

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2large oil-packed anchovy fillets, drained and choppedsee savings

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1garlic clove, choppedsee savings

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1 tablespoonDijon mustardsee savings

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1 teaspoonsugarsee savings

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1/4 cupextra-virgin olive oilsee savings

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Salt and freshly ground black peppersee savings

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Hot smoked paprika, for sprinklingsee savings

Directions
1.
MARINATE THE STEAK: 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.
2.
PREPARE THE SALSA VERDE: 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.
3.
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.
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