Loryn's Salsa Verde Skirt Steak
by Masterbuilt
Ingredients
- 2 pounds beef skirt steak, trimmed
- 1/2 cup extra-virgin olive oil, divided
- 4 garlic cloves, minced
- Zest of 1 lemon
- 1 cup of flat leaf parsley, minced
- 1 cup arugula, minced
- 1/4 cup basil, minced
- 1/4 cup fresh mint, minced
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl. 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, then red wine vinegar. Season salsa verde with salt and pepper.
- Heat grill to high heat. Season skirt steak with salt and pepper to taste and grill until charred, 2 minutes per side for medium-rare.
- Transfer steak to a serving platter; let rest for 5 minutes allowing juices to accumulate on the platter. Transfer skirt steak to a cutting board; slice against the grain on a diagonal.
- Return the steak to the platter with its juices. Spoon half of herb salsa verde over steaks. Pass remaining her salsa verde alongside when serving.
