Ingredients
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 1 1/4 1 1/4 1/4 cup chopped fresh flat-leaf parsley, divided
- 3 3 3 Tbsp. chopped fresh rosemary
- 3 3 3 Tbsp. chopped fresh rosemary
- 3 3 3 Tbsp. chopped fresh rosemary
- 8 8 8 garlic cloves, minced, divided
- 8 8 8 garlic cloves, minced, divided
- 8 8 8 garlic cloves, minced, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 1/2 1/2 1/2 cup extra-virgin olive oil, divided
- 2 2 2 lbs. skirt steak
- 2 2 2 lbs. skirt steak
- 2 2 2 lbs. skirt steak
- 1 1 1 cup fresh mint leaves
- 1 1 1 cup fresh mint leaves
- 1 1 1 cup fresh mint leaves
- 2 2 2 Tbsp. drained capers
- 2 2 2 Tbsp. drained capers
- 2 2 2 Tbsp. drained capers
- 1 1 1 Tbsp. Dijon mustard
- 1 1 1 Tbsp. Dijon mustard
- 1 1 1 Tbsp. Dijon mustard
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1/4 1 1/4 1/4 tsp. black pepper, divided
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
Preparation
Step 1
1. Whisk ¼ cup parsley, rosemary, 6 minced garlic cloves and ¼ cup olive oil in a small bowl. Spread mixture over steak, and place in a baking dish. Cover and chill at least 3 hours or up to overnight.
2. Combine 1 cup parsley, mint, capers, mustard and 2 minced garlic cloves in a food processor; process to a paste, about 30 seconds. With processor running, slowly pour in ¼ cup olive oil; process until blended. Transfer to a bowl, and stir in ¼ teaspoon pepper.
3. Preheat grill to high (450° to 500°). Scrape most of marinade off steak, and discard; sprinkle steak with 1 teaspoon each salt and pepper. Place steak on oiled grill grates. Grill, uncovered, 3 minutes. Flip steak, and grill until lightly charred on outside and medium-rare inside, about 1 minute longer. Transfer to a cutting board, and let stand 10 minutes.
4. Thinly slice steak against the grain. Serve with parsley-mint sauce.