Skirt Steak with Salsa Verde and Ricotta Salata

By BobD

Cut from the underside of a cow, below the rib cage, skirt steaks are a quick-cooking cut well-suited for a hot grill. Here, Paul Virant first tenderizes the meat in a wine-and-vinegar-based marinade flavored with both hot and sweet paprika, then he smears the grilled steaks with tangy, anchovy-loaded salsa verde.

Ingredients

• 1/2 cup vegetable oil
• 1/4 cup dry red wine
• 1/4 cup red wine vinegar
• 1 small red onion, minced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 tablespoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
• 1/2 teaspoon hot pimentón de la Vera
• Finely grated zest and juice of 1 lemon
• 5 1/2 pounds skirt steak
• 1 1/2 cups extra-virgin olive oil
• 10 anchovy fillets, minced
• 4 medium shallots, minced
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons drained capers, chopped
• 2 tablespoons minced chives
• 1 tablespoon minced tarragon
• Salt and freshly ground pepper
• 1 cup shredded ricotta salata (1 ounce)

Details

Servings 12
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine all of the marinade ingredients and process to blend. In a large, shallow dish, pour the marinade over the steaks and turn to coat. Cover and refrigerate overnight. Bring to room temperature before grilling.

In a bowl, combine the olive oil with the anchovies, shallots, parsley, capers, chives and tarragon. Season with salt and pepper and whisk until blended.

Light a grill. Pat the steaks dry and season with salt. Grill the steaks over high heat until medium-rare, about 3 minutes per side. Transfer the meat to a carving board and let rest for 5 minutes.

Thinly slice the skirt steaks across the grain and arrange them on a platter. Drizzle the steaks with some of the salsa verde and sprinkle with the ricotta salata. Serve immediately, passing the remaining salsa verde at the table.