Ingredients
- Steak
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- Salsa Verde
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
Preparation
Step 1
MARINATE THE STEAK: In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.
PREPARE THE SALSA VERDE: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.
Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.