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This entry was posted on April 15, 2015 by .
How about we start off the week with a delicious, flavorful Grilled Skirt Steak with Herb Salsa Verde! Use flat-leaf parsley, tarragon, savory and mint straight out of your AeroGarden for the mouthwatering dish. Courtesy of Epicurious.com!
GRILLED SKIRT STEAK WITH HERB SALSA VERDEYIELD: Makes 6 servings
1/2 cup olive oil, divided4 garlic cloves, finely chopped1 tablespoon finely grated lemon zestKosher salt and freshly ground black pepper2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint1 cup coarsely chopped flat-leaf parsley leaves1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10" piecesLemon wedges
Mix 1/4 cup oil, garlic, and lemon zest in a medium bowl; season with salt and pepper. 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. Season herb salsa verde to taste with salt and pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper 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 platter.
Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Spoon half of herb salsa verde over. Serve with lemon wedges. Pass remaining herb salsa verde alongside.
This entry was posted in Recipes on April 15, 2015 by .
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