Grilled Skirt Steak with Salsa Verde
An exceptional pairing with our Cabernet Sauvignon.
- 1 bunch flat leaf parsley
- 2 Tbs fresh basil
- 1 Tbs fresh rosemary
- 1 Tbs fresh oregano
- 2 Tbs capers, drained
- 2 large garlic cloves, chopped
- 1 shallot, roughly chopped
- 2 medium lemons, juiced, zest from 1 lemon
- 1 anchovy filet, rinsed (optional)
- Freshly cracked black pepper
- ½ cup good olive oil
- 2 lbs skirt steak
For the Steak:
Create a marinade: ¼ cup olive oil, ½ of the chopped garlic, 2 Tbs lemon juice, a hearty pinch of salt & pepper. Marinate steak for 30 minutes, being sure all side are coated.
Grill 3-5 minutes per side. Let rest for at least 5 minutes before slicing against the grain.
For the Salsa Verde:
While the steak is marinating, combine first 9 ingredients in a food processor and pulse until finely chopped. In a bowl, combine chopped herb mixture with remaining olive oil until well combined. Taste and season with salt & pepper as needed. Spoon over steak and serve alongside grilled vegetables and sliced tomatoes, or over a salad. Serve with Bartholomew Estate Cabernet Sauvignon.
*Note: This quick and easy Italian inspired Salsa Verde will keep in the refrigerator for up to a week and is incredible on any cut of steak, chicken, grilled veggies and even fish.