Recipe courtesy of Marc Murphy
Grilled Skirt Steak with a Salsa-like Sauce Made of Charred Long Hot Peppers, Garlic, Anchovy, Lemon Zest and Olive Oil
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- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 40 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 40 g
- Cholesterol
- 122 mg
- Sodium
- 639 mg
- Level: Easy
- Total: 1 hr 30 min (includes resting time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 426
- Total Fat
- 27 g
- Saturated Fat
- 9 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 40 g
- Cholesterol
- 122 mg
- Sodium
- 639 mg
Ingredients
Salsa-like Sauce:
Grilled Skirt Steak:
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Directions
- For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
- Preheat a grill for cooking over high heat.
- Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
- For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
- Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!
