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
0 Out of 5 from
0 reviews
You can add this Skirt Steak with Salsa Verde recipe to your own private DesktopCookbook.