Grilled Skirt Steak
Crusty Skirt Steak with Salsa Verde
For the steak:
- 2 skirt steaks 8 ounces each
- 1 tablespoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cloves
For the Salsa Verde:
- 4 cloves roasted garlic
- 3 tablespoons flat leaf parsley finely chopped
- Zest of half a lemon
- Juice of half a lemon
- 3 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Couple cracks of fresh pepper
Mix the smoked paprika and next 3 ingredients in a small bowl. Season the steaks with 1/4 teaspoon salt and a generous pinch of dry rub on each side and massage the rub in to the meat. Let sit at room temperature for 30 minutes with the rub on.
Meanwhile, make the salsa verde by combing all the ingredients in a bowl and mix well. Check for seasoning, you may need a touch more lemon to make it really pop.
Pre-heat a cast grill pan over medium-high heat for 3 minutes. Place the meat in the pan and let it cook for 3 minutes without touching the meat. Flip the meat and let it cook another 2-3 minutes and move it to a clean plate. Let the steak rest for 5 minutes under tin foil. Make sure to slice the steak AGAINST the grain and serve with the salsa verde. Enjoy!
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