Photo by: Photo by Leela Cyd Ross
Grilled Skirt Steak with Herb Salsa Verde
Grilled Skirt Steak with Herb Salsa Verde
6 servings
Ingredients
1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 Tbsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
1 cup coarsely chopped flat-leaf parsley leaves
1 skirt steak (about 1 1/2 lb.), trimmed, cut ...
more Photo by: Photo by Leela Cyd Ross
Grilled Skirt Steak with Herb Salsa Verde
Grilled Skirt Steak with Herb Salsa Verde
6 servings
Ingredients
1/2 cup olive oil, divided
4 garlic cloves, finely chopped
1 Tbsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
1 cup coarsely chopped flat-leaf parsley leaves
1 skirt steak (about 1 1/2 lb.), trimmed, cut into pieces to fit panini press Lemon wedges
Preparation
Mix 1/4 cup 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 1/4 cup oil. Season herb salsa verde to taste with salt and pepper.
Preheat the panini press to 375 degrees. Season steak generously with salt and pepper. Working in 3 batches, place steak on press (do not crowd); close press. Grill until charred, 2-3 minutes for medium-rare. Transfer steak to a serving platter; let rest for 5 minutes.
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