Skirt steak is an inexpensive yet very flavorful cut of meat. Simply grilled, it is a nice dish for summer entertaining. Italian salsa verde is an uncooked green sauce that includes parsley, olive oil, garlic, and capers. You can also add other herbs such as basil, thyme, rosemary, tarragon, chives, and sorrel. My herbs are still going strong in the garden, especially mint, so I have added mint to this particular recipe. It is delicious not only on steak but with chicken, fish, vegetables, or bread.
Grilled Skirt Steak
2 lbs. skirt steak, cut into individual portions
salt and pepper
Italian Salsa Verde
3/4 c. packed Italian flat leaf parsley
1/2 c. fresh mint leaves
3 cloves garlic, chopped
1 Tbsp. minced green onion
1 Tbsp. capers
1/2 c. extra virgin olive oil
1 Tbsp. red wine vinegar
1/4 tsp. kosher salt
1/4 tsp. fresh grated lemon zest
pinch of Aleppo pepper or red pepper flakes to taste
Preheat grill, turn down to medium heat and cook skirt steak to medium rare (roughly 3-5 minutes per side), seasoning on the grill with salt and pepper. Remove steak from the grill and let rest 10 minutes before cutting into thin slices. While the meat is resting make the salsa verde (fresh is best). In a food processor combine herbs, garlic, green onion, capers and olive oil. Pulse to bring together. Add vinegar, salt, lemon, and pepper. Pulse. Taste and adjust seasoning to your liking. Drizzle over sliced meat. Serves 4-5.