Grilled Skirt Steak with Herb Salsa Verde

Ingredients for Grilled Skirt Steak with Herb Salsa Verde

• 120ml olive oil, divided

• 4 garlic cloves, finely chopped

• 1 tablespoon finely grated lemon zest

• Sale kosher e pepe nero macinato fresco

• 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint

• 1 cup coarsely chopped flat-leaf parsley leaves

• 1 skirt steak (about 675g), trimmed, cut into two or three 10" pieces

• Lemon wedges

Mix 60ml oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. Let marinate for 20 minutes. Add all herbs to oil mixture; stir until well coated. Let stand until herbs begin to wilt, about 10 minutes. Stir in remaining 60ml oil. Season herb salsa verde to taste with salt and pepper.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter.

Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.

Avvertenza

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