Salsa Verde Skirt Steaks with Fingerling Potatoes and Shallots

Yield:
4 to 6 servings
Ingredients
  • 2 cups packed fresh flat-leaf parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 teaspoon fresh oregano
  • 1 garlic clove, peeled
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and black pepper
  • 3 tablespoons unsalted butter
  • 2 pounds fingerling potatoes, scrubbed, halved if large
  • 4 shallots, quartered
  • 4 fresh bay leaves
  • 1 3/4 pounds skirt steaks
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.

Wine Pairing: Merlot


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