Grilled Marinated Steak with Salsa Verde
Perfect for a summer meal, the rich marinated steak with its garlic-herb overtones, is perfectly paired with this Italian fresh herb salsa. Traditionally the sauce was chopped by hand, but we now modern preparation is made in a food processor to a coarser consistency. Salsa verde is used as a condiment for meats, fish, poultry or vegetables.
Yield: 4 servings
1/4 cup olive oil
2 garlic cloves, finely chopped
1 tablespoon finely grated lemon zest
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1-1/2 pound skirt steak or similar
1 packed cup parsley leaves
1 packed cup basil leaves
1 packed cup mint leaves
1/2 cup capers, drained
2 large oil-packed anchovy filets, drained and chopped
1 garlic clove, chopped
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
To marinate steak: In a large bowl, combine the oil, garlic, lemon zest and parsley. Season with salt and pepper and add steak. Toss until well coated, cover and marinate for at least 20 minutes up to 2 hours.
To make salsa verde: In a food processor, fitted with a metal blade, combine the all the ingredients except the oil and process to a paste. With the motor running on low, slowly pour in the olive oil. Season with salt and pepper.
To cook the steak: Prepare a medium-high charcoal fire, preheat a gas grill to medium-high or heat a large grill pan over medium-high heat. Brush the pan with a thin coating of canola oil using a silicone pastry brush.
Remove most of the marinade off the steak and season the meat with salt and pepper. Grill over high heat until browned on the outside and medium-rare within, about 3 to 4 minutes per side. Transfer the steak to a plate, tent with foil and leave to rest for 5 minutes.
To serve: Carve the steak on the bias and arrange between 4 warmed dinner plates. Top with salsa verde and serve immediately.