Skirt Steak with Salsa Verde

Ingredients

Here are the following ingredients:

Salsa Verde

• 10 cloves garlic
• 4 oz (125 g) chopped fresh parsley, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh mint
• ¾ cup (175 mL) coarsely chopped green onion
• 3 oz (90 g) drained capers, about ½ cup (125 mL)
• 1 cup (250 mL) red wine vinegar
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 2 cups (500 mL) olive oil
• ½ tsp (2 mL) hot pepper flakes

Marinated Steaks

• 1 cup (250 mL) Salsa Verde
• ¼ cup (60 mL) soy sauce
• 16 Skirt Steaks, about 5 oz (150 g) each and 1-inch (2.5 cm) thick

Service

• 1 cup (250 mL) olive oil
• 16 small romaine hearts, halved lengthwise
• 16 clusters cherry tomatoes on the vine, about 4 lb (2 kg)
• 8 oz (250 g) crumbled feta, about 2 cups (500 mL)
• 4 oz (125 g) toasted pine nuts or hazelnuts, about 1 cup (250 mL)

Preparation

1. Salsa Verde: Add garlic, parsley, mint, green onion and capers to robot coupe or high-speed blender. Pulse until finely chopped. Add vinegar, salt and pepper. Pulse until combined. With the motor running, slowly add in the oil until well combined. Add hot pepper flakes and pulse to combine. Let stand for at least 1 hour before serving. Cover and refrigerate for up to 1 day.
2. Marinated Steaks: Stir 1 cup (250 mL) Salsa Verde with soy sauce. Pour over steaks to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours. Service:
3. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
4. Brush 1 tbsp (15 mL) oil all over 2 romaine heart halves and 1 cluster of tomatoes. Grill just until well-marked and slightly wilted.
5. Plate grilled romaine and steak. Drizzle with 3 tbsp (45 mL) Salsa Verde. Garnish with grilled tomatoes, 2 tbsp (30 mL) feta and 1 tbsp (15 mL) pine nuts.

Service

1. Remove steak from marinade, shaking off excess. Grill steak until well-marked and cooked to preferred doneness. Let rest for 5 minutes before slicing across the grain.
2. Brush 1 tbsp (15 mL) oil all over 2 romaine heart halves and 1 cluster of tomatoes. Grill just until well-marked and slightly wilted.
3. Plate grilled romaine and steak. Drizzle with 3 tbsp (45 mL) Salsa Verde. Garnish with grilled tomatoes, 2 tbsp (30 mL) feta and 1 tbsp (15 mL) pine nuts.

Beef Cuts