Sponsor recipe courtesy of Beringer Wine Estates / Beringer Vineyards
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Salsa Verde Skirt Steaks with Fingerling Potatoes and Shallots
Yield:
4 to 6 servings
Yield:
4 to 6 servings

Ingredients

Directions

Heat grill to medium-high. 

Pulse parsley, capers, oregano, and garlic in a food processor until finely chopped. Add vinegar, red pepper, 1/4 cup oil, and 1/4 teaspoon each salt and pepper; pulse until well-blended. Rub 3 tablespoons salsa all over steaks; reserve remaining sauce for serving. 

Heat butter and remaining 1/4 cup oil in a large skillet over medium heat. When butter melts, add the potatoes, shallots, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to evenly coat. Immediately reduce heat to low, cover, and cook, stirring occasionally, until a knife pierces through the potatoes easily, 15 to 20 minutes. 

While potatoes cook, generously season steaks with salt and pepper. Grill, turning once, for 6 to 8 minutes for medium-rare. Let rest for 5 minutes before slicing. Serve with potatoes, shallots, and reserved salsa.

Cook's Note

Wine Pairing: Merlot

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