Grilled Skirt Steak with Salsa Verde
Skirt Steak
  • 1/4cup flat-leaf parsleyfinely chopped
  • 2Tbs fresh rosemaryfinely chopped
  • 2Tbs fresh thymefinely chopped
  • 4 garlic clovesminced
  • 1/4cup extra-virgin olive oil
  • 2pound skirt steak
Salsa Verde
  • 1packed cup parsley leaves
  • 1packed cup basil leaves
  • 1packed cup mint leaves
  • 2/3cup capersdrained
  • 2large oil-packed anchovy filletsdrained and chopped
  • 1 garlic clovechopped
  • 1Tbs Dijon mustard
  • 1tsp sugar
  • 1/4cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Hot smoked paprikafor sprinkling
  1. 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. 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.