Posted by Tim Vidra / Wednesday, May 23, 2012
Skirt Steak with a Salsa Verde
Usually when I grill a steak, a nice grass fed ribeye generously sprinkled with sea salt and fresh ground pepper (grilled medium rare) is my steak of choice. Every once in a while you just want to add a little something to dress it up.
Sunday night it was a skirt steak with salsa verde, because our fresh herbs are coming up so well in the garden.
- 1 cup roughly chopped herbs — it's really about what you have. I used basil, tarragon, and mint from the E.A.T. garden. Then add 1 cup of Parsley, roughly chopped.
- 2-3 Garlic cloves, minced
- Lemon zest
- Lemon juice to taste
- 1/2 cup olive oil
- Fresh salt & pepper
For this recipe I used about a 1 1/2 pound piece of skirt steak. If you are not familiar with this cut, it can be a little tough (I have never eaten one that was even close to tough) but is very flavorful — you'll see it used in stir fry's and asian dishes.
Simply salt and pepper both sides before adding to a hot grill. This steak takes no time to cook — on a hot grill it takes all of 4 minutes per side to achieve medium rare (no other level of doneness is up to par for eating a steak in my opinion).
Making sure you cut the steak across the grain — you add the salsa verde, passing more at the dinner table once served. You may notice the Tender Young Carrots in a Sage Butter, which I featured earlier this week making it's way into this spread. Also, sweet potatoes were again delivered in our Farm Table Box this past week, which is always a welcome side.
I am afraid my plate (OK, I ate right out the skillet) resulted in the picture above as I finished my meal, leaning back completely satisfied. This meal takes no time to put together and your family will be pleased with the change from the normal grilled steak!
What is your favorite way to toss a steak on the grill? Do tell.
E.A.T. local E.A.T. well