This Tuscan Skirt Steak with Salsa Verde recipe is a mouthwatering combination of grilled skirt steak and a vibrant salsa verde. The steak is marinated in a flavorful mixture of garlic, rosemary, and olive oil, then grilled to perfection. The salsa verde, made with fresh herbs like parsley, basil, and chives, adds a burst of freshness and tangy flavor to the dish. Serve this delicious steak with salsa verde alongside roasted potatoes or a simple green salad for a satisfying and flavorful meal.
Ingredients
- 1.5 pounds skirt steak
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Salsa Verde:
- 1 cup fresh parsley, chopped
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons capers, drained and chopped
- 2 anchovy fillets, rinsed and minced
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Directions
- In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and pepper. Rub the mixture all over the skirt steak and let it marinate for at least 15 minutes, or up to overnight in the refrigerator.
- Preheat your grill to medium-high heat. Once hot, remove the steak from the marinade and grill for about 4-6 minutes per side, or until desired doneness. Let the steak rest for a few minutes before slicing.
- While the steak is resting, prepare the salsa verde. In a food processor or blender, combine the parsley, basil, chives, capers, anchovies, garlic, olive oil, vinegar, salt, and pepper. Pulse until the herbs and ingredients are finely chopped and well combined.
- Slice the skirt steak against the grain into thin strips. Serve warm with a generous drizzle of salsa verde on top.
- Enjoy!
