Tuesday, November 19

Grilled Skirt Steak with Salsa Verde



My husband and I went on a double date with our friends to Gjelina over the weekend. We'd been looking forward to it for weeks (planning ahead was necessary since the wait for an ideal reservation can be close to a month) and it didn't disappoint. Everything we ordered (ten dishes overall) was shared family style which allowed us to taste a bit of everything and bargain over second bites of our favorites. Later that weekend, I saw a feature on Travis Lett, Gjelina's chef, in Bon Appetit, which was all the impetus I needed to create my version of his food at home. This steak with salsa verde was one of the small plates I created and packs a ton of flavor into each bite. The salsa verde, which is full of bright, briny freshness adds a lightness to the beef but will work well on everything you could ever drizzle it on (vegetables, fish, chicken, bread) or snuck by the spoonful.


Related Recipes:
- Skirt Steak Tacos
- Grilled Chicken with Salsa Verde
- Grilled Flank Steak with Tomato Relish


Grilled Flank Steak with Salsa Verde:
For Salsa Verde
  • Finely mince 2 anchovy fillets,* 1 tbsp. capers, 2 cloves of garlic, and 1/2 c. fresh parsley leaves.
  • Add mixture to a bowl, and stir in 1 tbsp. red wine vinegar and 1 pinch of red chili flakes.
  • Slowly whisk in 3 tbsp. extra virgin olive oil and check for seasoning.
For Steak
  • Lightly brush a 3/4 lb. skirt steak with olive oil and season with salt and pepper.
  • Cook on a hot grill for 2-3 minutes per side.
  • Remove and let rest for 5-10 minutes, then slice against the grain and spoon salsa verde on top.

Serves two (more if serving many side dishes)
*I get fillets that are salted and stored in olive oil.