Marinated and Grilled Skirt Steak with Wilted Watercress and Salsa Verde
- 8 cloves garlic, peeled and sliced in 1/2 lengthwise
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh thyme leaves
- 3/4 cup extra-virgin olive oil
- 1/2 cup sherry vinegar
- 1 (1 3/4 to 2 pound) skirt steak
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- Wilted Watercress:
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 5 bunches fresh watercress, coarse stems removed, well rinsed with water clinging to leaves
- 1/2 teaspoon salt
- Pinch white pepper
- Salsa Verde:
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh cilantro leaves
- 4 cloves garlic
- 2 shallots
- 1 lemon, juiced
- 1 lime, juiced
- 2 tablespoons sherry vinegar
- Extra-virgin olive oil
- Salt and pepper
Season the skirt steak with the kosher salt and black pepper. Place in a re-sealable plastic food storage bag and add the marinade. Seal the bag and place in a casserole dish. Refrigerate for at least 2 and up to 4 hours, or overnight, turning occasionally.
Preheat a grill to medium-high.
Remove the steak from the refrigerator and allow to come to room temperature for 30 minutes. Brush the excess marinade off the steak and set the steak over the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 4 minutes. Turn the steak over and continue to cook, about 4 to 6 minutes longer for medium-rare. Transfer the steak to a clean cutting board, and set aside to rest for at least 5 to 7 minutes. When ready to serve, slice the steak across the grain into thin slices. Serve with crusty bread, wilted watercress and salsa verde.
To prepare the watercress, set a large 12-inch skillet over medium-high heat, and melt the butter. Add the minced garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm.
For the salsa verde, combine parsley, cilantro, garlic, shallots, lemon juice, lime juice, and sherry vinegar in a food processor or mini-chop. Drizzle in the oil to reach desired consistency. Season with salt and pepper.
Recipe courtesy Emeril Lagasse
Marinated and Grilled Chicken Salad with Tropical Fruits, Marcona Almonds, Baby Lettuces and Lemon-Ginger Vinaigrette
Recipe courtesy of Emeril Lagasse