Skirt Steak and Salsa Verde Recipe

Servings: 4

I use a large cast iron skillet to cook the skirt steak. If you don’t have a large one like I do, you can prepare the steaks in batches. Using a mallet I pound out the steaks a little bit, they are thin and take very little time to cook up. The Sauce for the steaks is unreasonably simple to prepare, the food processor does all the heavy lifting for this one. The sauce can be served with anything, really anything, veggies, any kind of protein including eggs or fish, but boy is it good with these skirt steaks.

Recipe featured on Rachael Ray in Tuscany.

Ingredients

1 ½ pounds skirt steak, cut into 4 portions
Salt and pepper
Spray canola or EVOO spray
1 ½ cups parsley leaves
1 cup mint leaves, loosely packed
2 shallots, coarsely chopped
2 cloves of garlic, cracked and peeled
4 anchovy filets
3 tablespoons capers in brine, drained
Juice of 1 lemon
About 2/3 cup EVOO
Crushed red pepper, to taste

Directions

Prep the meat by patting dry and letting it sit at room temperature to take the chill off. Then pound out the steak until it is an even thickness. Season with salt and pepper. Heat a cast iron skillet over medium to medium-high heat and spray with oil. Cook skirt steaks for 6-7 minutes, turning once for more rare steak, or cook 8 minutes for medium well.

Place parsley and mint, shallots, garlic, anchovies, capers and the lemon juice into a food processor and pulse until a thick paste forms then stream in olive oil until it is a smooth sauce. Add black or red pepper to your taste.

Rest steaks and top with sauce, serve alongside eggs cooked any style or Anna Gass’s Potato and Horseradish Frittata.