Skirt Steak with Salsa Verde
The Good LFE Cookbook
6-8
Main Dish
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.
Ingredients
- 2½ pounds skirt steak (grass-fed), cut in half or quarters if needed to fit in pan
- Salt and ground black pepper, to taste
Salsa Verde
- 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)
Directions
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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Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.