2 tablespoons red wine vinegar, 1/2 cup extra-virgin olive oil
1/2 teaspoon black pepper, 1/4 teaspoon salt
Instructions
Process garlic, rosemary, and thyme in a mini
food processor until finely chopped. Scrape
down sides. Add 1/4 cup olive oil and pulse to
combine.
Trim steak of excess fat and cut crosswise in
half or thirds for easier grilling. Put in a
large zip-top plastic bag, then add garlic-herb
mixture, seal, and turn to coat. Marinate at
room temperature 30 to 60 minutes or chill up
to 24 hours.
For the salsa, process shallot and garlic in
mini food processor until finely chopped.
Scrape down sides. Add capers, anchovy,
rosemary, thyme, parsley, vinegar, walnuts,
pepper, and salt. Process until finely chopped,
scraping down sides occasionally. Add 1/2 cup
olive oil and process until well blended.
Transfer to a bowl and let sit at room
temperature 10 minutes to 1 hour.
Preheat a stovetop grill pan (or an outdoor
grill) to medium-high (375 degrees F to 400
degrees F). Oil pan or grate. Remove steak from
marinade. Sprinkle with salt and pepper. Grill,
covered if using outdoor grill, until browned
with visible grill marks, 2 to 3 minutes per
side for medium-rare.
Transfer to a cutting board and tent with foil.
Let stand 10 minutes. Slice thinly against grain
and serve with salsa.
Originally Submitted
5/21/2018
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