Follow these steps for perfect results
garlic
peeled
rosemary
fresh leaves
thyme
fresh leaves
olive oil
extra-virgin
skirt steak
trimmed
salt
black pepper
shallot
peeled
garlic
peeled
capers
drained
anchovy fillet
rinsed and patted dry
rosemary
fresh leaves
thyme
fresh leaves
parsley
fresh leaves
red wine vinegar
walnuts
coarsely chopped
black pepper
salt
olive oil
extra-virgin
Finely chop garlic, rosemary, and thyme in a mini food processor.
Add olive oil and pulse to combine.
Trim excess fat from steak and cut into smaller pieces.
Place steak in a plastic bag, add garlic-herb mixture, seal, and coat.
Marinate at room temperature for 30-60 minutes or chill for up to 24 hours.
For the salsa, finely chop shallot and garlic in a mini food processor.
Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt.
Process until finely chopped.
Add olive oil and process until well blended.
Transfer salsa to a bowl and let sit for 10 minutes to 1 hour.
Preheat a stovetop grill pan (or outdoor grill) to medium-high heat (375-400 degrees F).
Oil the pan or grill grate.
Remove steak from marinade and sprinkle with salt and pepper.
Grill until browned with visible grill marks, 2-3 minutes per side for medium-rare.
Transfer to a cutting board, tent with foil, and let stand for 10 minutes.
Slice thinly against the grain and serve with salsa.
Expert advice for the best results
Marinate the steak for at least 30 minutes for best flavor.
Don't overcook the steak; medium-rare is ideal.
Let the steak rest for 10 minutes before slicing to retain juices.
Adjust the salsa verde ingredients to your taste preferences.
Everything you need to know before you start
15 minutes
Salsa Verde can be made a day ahead.
Arrange sliced steak on a platter, drizzled with salsa verde. Garnish with fresh herbs like parsley or rosemary.
Serve with roasted vegetables.
Serve with polenta or mashed potatoes.
Serve with a side salad.
Pairs well with the Tuscan flavors.
A refreshing complement.
Discover the story behind this recipe
Highlights fresh herbs and simple preparations common in Tuscan cuisine.
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