Tuscan Skirt Steak with Salsa Verde

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Skirt steak with a Tuscan-inspired marinade is grilled and served with a Mediterrean-style salsa. Use your food processor to quickly prep this delicious savory dish.

Submitted by NickiSizemore
Updated on March 14, 2017
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
25 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

Steak:

  • 3 large cloves garlic, peeled

  • 1 tablespoon fresh rosemary leaves

  • 1 tablespoon fresh thyme leaves

  • ¼ cup extra-virgin olive oil

  • 1 ½ pounds trimmed skirt steaks

  • ½ teaspoon salt

  • ½ teaspoon black pepper

Salsa:

  • ½ small shallot, peeled

  • 1 clove garlic, peeled

  • 1 ½ teaspoons drained capers

  • 1 anchovy fillet, rinsed and patted dry

  • 1 teaspoon fresh rosemary leaves

  • 1 teaspoon fresh thyme leaves

  • 1 cup lightly packed fresh parsley leaves

  • 2 tablespoons red wine vinegar

  • 1 tablespoon coarsely chopped walnuts

  • ½ teaspoon black pepper

  • ¼ teaspoon salt

  • ½ cup extra-virgin olive oil

Directions

  1. Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add 1/4 cup olive oil and pulse to combine.

  2. Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.

  3. For the salsa, process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add 1/2 cup olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.

  4. Preheat a stovetop grill pan (or an outdoor grill) to medium-high (375 degrees F to 400 degrees F). Oil pan or grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.

  5. Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.

Nutrition Facts (per serving)

561 Calories
50g Fat
4g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 561
% Daily Value *
Total Fat 50g 65%
Saturated Fat 9g 45%
Cholesterol 39mg 13%
Sodium 554mg 24%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 22g 44%
Vitamin C 23mg 26%
Calcium 55mg 4%
Iron 3mg 16%
Potassium 389mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.