- 2 pounds skirt steak, trimmed of excess fat
- Kosher salt
- Crushed red pepper
- Extra-virgin olive oil
- 1 clove garlic, smashed
- 1 cup panko breadcrumbs
- 1 tablespoon finely chopped oregano
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped flat-leaf parsley
Bagna Cauda Sauce:
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, smashed
- 4 anchovy fillets
- Juice of 1/2 lemon
- 6 tablespoons butter, cut into pats
For the skirt steak: Sprinkle the steak with kosher salt and crushed red pepper. Drizzle with oil and let sit for 30 to 40 minutes.
Coat a large saute pan with olive oil and add the smashed garlic and a pinch of crushed red pepper. Sprinkle with salt. Bring the pan to a medium-high heat and toss in the breadcrumbs. Toss the breadcrumbs around until they start to get nice and brown and toasted. Remove the pan from the heat and stir in the herbs. Transfer the breadcrumbs to another container and reserve. Wipe the pan out with a paper towel.
Preheat a grill.
For the bagna cauda sauce: Add the olive oil to the pan. Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat stirring constantly. When the anchovies have melted away, whisk in the butter 1 pat at a time until combined. Taste the sauce to make sure it is delicious. Keep warm until ready to use.
Place the skirt steak on the grill. After 2 minutes rotate the steak 90 degrees to create grill marks and grill for 1 more minute. Flip the steak and grill for 2 more minutes. Remove from the grill and sprinkle liberally with the reserved breadcrumbs; let rest for 5 to 10 minutes.
Serve the steak drizzled with the bagna cauda sauce.