Cooking Instructions

Follow these steps for perfect results

Ingredients

0/19 checked
6
servings
3 unit

garlic

peeled

1 tbsp

rosemary

fresh leaves

1 tbsp

thyme

fresh leaves

0.25 cup

olive oil

extra-virgin

1.5 unit

skirt steak

trimmed

0.5 tsp

salt

0.5 tsp

black pepper

0.5 unit

shallot

peeled

1 clove

garlic

peeled

1.5 tsp

capers

drained

1 unit

anchovy fillet

rinsed and patted dry

1 tsp

rosemary

fresh leaves

1 tsp

thyme

fresh leaves

1 cup

parsley

fresh leaves

2 tbsp

red wine vinegar

2 tbsp

walnuts

coarsely chopped

0.5 tsp

black pepper

0.25 tsp

salt

0.5 cup

olive oil

extra-virgin

Step 1
~4 min

Finely chop garlic, rosemary, and thyme in a mini food processor.

Step 2
~4 min

Add olive oil and pulse to combine.

Step 3
~4 min

Trim excess fat from steak and cut into smaller pieces.

Step 4
~4 min

Place steak in a plastic bag, add garlic-herb mixture, seal, and coat.

Step 5
~4 min

Marinate at room temperature for 30-60 minutes or chill for up to 24 hours.

Step 6
~4 min

For the salsa, finely chop shallot and garlic in a mini food processor.

Step 7
~4 min

Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt.

Step 8
~4 min

Process until finely chopped.

Step 9
~4 min

Add olive oil and process until well blended.

Step 10
~4 min

Transfer salsa to a bowl and let sit for 10 minutes to 1 hour.

Step 11
~4 min

Preheat a stovetop grill pan (or outdoor grill) to medium-high heat (375-400 degrees F).

Step 12
~4 min

Oil the pan or grill grate.

Step 13
~4 min

Remove steak from marinade and sprinkle with salt and pepper.

Step 14
~4 min

Grill until browned with visible grill marks, 2-3 minutes per side for medium-rare.

Step 15
~4 min

Transfer to a cutting board, tent with foil, and let stand for 10 minutes.

Step 16
~4 min

Slice thinly against the grain and serve with salsa.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Salsa Verde can be made a day ahead.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
High (Garlic and Herbs)
Noise Level
Medium (Grilling)
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with roasted vegetables.

Serve with polenta or mashed potatoes.

Serve with a side salad.

Perfect Pairings

Food Pairings

Roasted asparagus
Garlic mashed potatoes
Grilled corn on the cob

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Tuscany, Italy

Cultural Significance

Highlights fresh herbs and simple preparations common in Tuscan cuisine.

Style

Occasions & Celebrations

Festive Uses

Summer barbecues
Family gatherings

Occasion Tags

Summer BBQ
Dinner Party
Family Meal
Weeknight Dinner

Popularity Score

78/100

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