Tuscan Skirt Steak with Salsa Verde



  • 3 large cloves garlic, peeled
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 pounds trimmed skirt steaks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • 1/2 small shallot, peeled
  • 1 clove garlic, peeled
  • 1 1/2 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
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup extra-virgin olive oil


  1. Finely chop garlic, thyme, and rosemary. Add 1/4 cup olive oil and mix together.
  2. Trim steak of excess fat and cut in smaller bits for easier grilling. Put in a large plastic bag, then add garlic-herb mixture, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.
  3. For the salsa, finelly chop shallot, garlic, capers, anchovy, rosemary, thyme, parsley and walnuts. Put it all in a bowl. Add vinegar, pepper, salt, and 1/2 cup olive oil. Mix it good together. Let it sit at room temperature 10 minutes to 1 hour.
  4. Preheat a stovetop grill pan (or an outdor grill) to medium high (180° C to 200° C). Oil pan or gate. 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 it stand 10 minutes. Slice thinly against grain and serve with salsa.

Source: www.allrecipes.com