Skirt Steak with Salsa Verde
Skirt steak is a tender, flavorful cut of beef and is simple to cook. It needs only salt, pepper, and a very hot pan—just a few minutes on each side to reach a juicy medium rare. Skirt steak is its most tender when cooked medium rare, so if needed, use a meat thermometer to ensure it doesn’t overcook. Slice against the grain for optimum tenderness.
- 2½ pounds skirt steak (grass-fed), cut in half or quarters if needed to fit in pan
- Salt and ground black pepper, to taste
- 1 bunch each, washed, dried, and finely chopped: parsley, tarragon, mint, and chives
- ½ teaspoon mustard seed, toasted and ground ½ teaspoon coriander, toasted and ground ½ teaspoon red chili flakes
- Zest of 2 lemons
- 2 tablespoon red wine vinegar
- 1 tablespoon capers or 5 caper berries, finely chopped
- 1 teaspoon salt
- Olive oil to cover (about 1 cup)
Liberally season both sides of the steaks with salt and pepper, about ¼ teaspoon of salt and ten grinds of fresh pepper per side. Preheat a heavy skillet or cast iron pan until very hot, about 4 minutes over high heat. When pan is hot, lay steaks in pan and cook on each side for 3–4 minutes until medium rare. Let rest for 5 minutes before cutting steak into slices—lengthwise against grain. Top with Salsa Verde and crunchy salt to finish.
You can also cook on a grill. Just make sure your grill is very hot before cooking.
Salsa Verde Preparation
Mix all ingredients in a glass pint jar and cover with olive oil. Screw on the lid tightly and give it a good shake to mix it all together. Season to taste. It’s better after it sits for a couple of hours. If refrigerating, leave out for an hour before serving so oil can liquefy.
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