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Skirt Steak with Salsa Verde Recipe

   
 

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     Skirt Steak with Salsa Verde

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped flat-leaf parsely
4 garlic cloves, finely chopped
3/4 cup extra-virgin olive oil
2 lbs skirt steak, trimmed of fibrous fat pieces
kosher salt and freshly ground black pepper
 

Instructions
In a non-reactive medium casserole, combine the rosemary, thyme, parsley, garlic, and 1/2 cup of the olive oil and stir well to blend. Place the steak in the casserole and turn to coat both sides with the herb mixture. Cover tightly and refrigerate for at least 4 hours or overnight.
Preheat the grill or broiler. Remove the steak from the marinade, brush off the excess herb mixture, and season with salt and pepper. Place on the hottest part of the grill. Cook for 3 minutes on one side, then turn carefully with tongs and cook for 2 minutes on the other side.
Remove the steak from the grill and let it rest for 3 minutes. Meanwhile, gently stir together the beans, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, the red pepper flakes, basil and garlic. Season lightly with salt and pepper.
Place 2 tablespoons of the salsa verde in the center of each plate. Top the salsa verde with cannellini beans. Slice the steak on the bias about ½ inch thick and divide the slices evenly among the plates. Top each portion with some of the red onion pickles, drizzle with extra-virgin olive oil and serve.
Serving Suggestions
serve with salsa verde


Originally Submitted
6/5/2010





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