- 4
Ingredients
- salsa verde:
- 1/4 cup finely chopped fresh rosemary
- 1/4 cup finely chopped fresh thyme
- 1/4 cup finely chopped fresh parsley
- 4 cloves garlic, finely chopped
- 3/4 cup extra-virgin olive oil
- 2lb skirt steak, trimmed
- salt and pepper, to taste
- 4 heads belgian endive, quartered lengthwise
- pimenton, for sprinkling
- 1 recipe salsa verde
- 1 recipe red onion pickles
- 1 bunch parsley leaves
- 1 bunch mintleaves
- 1 bunch basil leaves
- 1/2 cup capers, rinsed
- 2 salt packed anchovy filets, rinsed
- 1 tbsp dijon mustard
- 1 tsp kosher salt
- 1 tsp sugar
- 2 tbsp freshly ground black pepper
- 1 tbsp red pepper flakes
- 1 garlic clove
- 1 cup extra-virgin olive oil
- red onion pickles:
- 1 cup red wine vinegar
- 1/2 cup sugar
- 1/2 cup kosher salt
- 1/2 cup water
- 2 red onions, sliced into 1/2" rounds and separated into rings
Preparation
Step 1
Make the salsa verde:
Combine herbs, capers, anchovies, mustard, salt, sugar, pepper, pepper flakes and garlic in a food processor. Pulse to form a coarse puree. Slowly drizzle in the oil while pulsing to form a smooth puree. Check for seasoning.
Make the red onion pickles:
In a large bowl combine all ingredients so that the onions are covered by the liquid. Cover and refrigerate for 2-24 hours.
Combine herbs, garlic, and 1/2 cup oil in a large baking dish. Place the steak into the marinade and turn to coat well. Cover and refrigerate for 4-12 hours.
Preheat grill. Remove steak, brush off excess marinade and season well. Place on the hottest part of the grill and cook to desired doneness. While it cooks, brush endive with remaining oil and season. Place on the grill and char well.
Remove steak and endive and legt rest for 3 minutes. Plate steak with salsa verde and endive, top with onion pickles and sprinkle with pimenton.