SKIRT STEAK WITH SALSA VERDE SALAD
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
Provided by Lidey Heuck
Categories dinner, meat, salads and dressings, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
- Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD
Provided by Michael Symon : Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Remove the skirt steak from the refrigerator and allow it to come to room temperature.
- For the salsa verde:
- To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
- Preheat the grill over high heat.
- Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
- For the chick pea salad:
- Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
- When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
- Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
TUSCAN SKIRT STEAK WITH SALSA VERDE
Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.
Provided by NickiSizemore
Categories Skirt Steak
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add 1/4 cup olive oil and pulse to combine.
- Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.
- For the salsa, process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add 1/2 cup olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.
- Preheat a stovetop grill pan (or an outdoor grill) to medium-high (375 degrees F to 400 degrees F). Oil pan or grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.
- Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 4.4 g, Cholesterol 38.7 mg, Fat 50.4 g, Fiber 1.1 g, Protein 22 g, SaturatedFat 8.9 g, Sodium 553.9 mg, Sugar 0.3 g
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SKIRT STEAK WITH ITALIAN SALSA VERDE | LEXI'S CLEAN KITCHEN
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5/5 (1)Category DinnerCuisine Gluten-FreeTotal Time 10 mins
- To prepare steaks: Dry-brine the steaks by rubbing the salt evenly over the surface. Transfer to a ziplock bag and then chill for at least 1 hour or up to 24 hours.
- To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly. Sauce can be made and chilled for up to 1 week. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving.
- To Cook Steak: Heat the grill to high heat and grill steaks over the hottest part of the fire, flipping the steak every few minutes for even cooking; the cooking time will vary depending on thickness, about 10 minutes. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium (see chart in article for alternative temperature).
- Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices.
GRILLED SKIRT STEAK WITH SALSA VERDE RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 35 minsServings 4
- 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.
- 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.
- 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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- Fit a mini food processor with the s blade. Add the garlic cloves, rosemary and thyme. Process until finely chopped. Scrape the sides and add the olive oil. Pulse to combine.
- Trim the skirt steak of any excess fat and cut it in half horizontally or into thirds for easier grilling. Put the steak pieces into a large re-sealable plastic bag and add the garlic herb mixture. Mix the marinade around to evenly coat the steak, and let marinate at room temperature for 30-60 minutes, or refrigerate for up to 24 hours.
- Preheat a grill or grill pan to medium-high. If the steak has been refrigerated, let it sit at room temperature for at least 15 minutes. Remove the skirt steak from the marinade, scraping off most of the garlic, and pat dry. Season with salt and pepper.
- Place the steak on the grill and cook, covered, until browned with grill marks on the bottom, about 3-4 minutes. Turn over and cook until browned on the other side, about 3-4 minutes longer for medium rare.
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