• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 whole skirt steak, fat trimmed

  2. 1 clove garlic, minced

  3. 1/2 shallot, minced

  4. 1 salt-packed anchovy, rinsed, boned and minced

  5. 2 tablespoons salt-packed capers, rinsed

  6. Pinch red chili flakes

  7. 1/2 Fresno chile, seeded and minced

  8. 1 lemon, zested and juiced, juice reserved

  9. 1/2 cup chiffonade fresh mint leaves

  10. 1/2 cup fresh flat-leaf parsley, chiffonade

  11. 1/2 cup extra-virgin olive oil, plus more for drizzling

  12. Freshly cracked black pepper Kosher salt Salt 3 cups fresh chickpeas, shelled

  13. 1/2 shallot, thinly sliced

  14. 1/2 Fresno chile, seeded and julienned Freshly cracked black pepper Extra-virgin olive oil

  15. 1/2 cup freshly picked flat-leaf parsley

  16. 1/2 cup freshly picked mint leaves

Instructions Jump to Ingredients ↑

  1. Remove the skirt steak from the refrigerator and allow it to come to room temperature.

  2. For the salsa verde:

  3. To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.

  4. Preheat the grill over high heat.

  5. Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.

  6. For the chick pea salad:

  7. Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.

  8. When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.

  9. Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.

  10. Wine suggestion for this recipe:

  11. Cabernet Sauvignon


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