Skirt Steak With Salsa Verde Salad
- Total Time
- 35 minutes, plus marinating
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1½pounds skirt steak
- ½cup extra-virgin olive oil
- ¼cup red-wine vinegar
- ¼cup thinly sliced scallions (about 2)
- 2tablespoons capers, drained and roughly chopped
- 1tablespoon minced garlic (about 2 large cloves)
- ½teaspoon kosher salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 2tablespoons chopped fresh flat-leaf parsley
- 2tablespoons chopped fresh mint
- ¼cup toasted pine nuts
- 2romaine hearts
- ½cup crumbled feta cheese (about 3 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
717 calories; 60 grams fat; 16 grams saturated fat; 1 gram trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 40 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.
- Step 2
Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
- Step 3
In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
- Step 4
Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
- Step 5
While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Sam
A new favorite. Followed the instructions precisely and it was perfection. Only marinated the skirt steak for one hour and it was like butter. We used a cast iron skillet because we have no grill. Seared the fatter steaks for 4 minutes per side and 1 minute less on the thinner pieces. Grill schmill, this was gorgeous.
Janet R.
This recipe sounded good and somehow I had all the ingredients except the fresh mint, plus there was a snowstorm all day, so no way was I driving 9 miles to the grocery store, where they were likely all out of mint. So I ripped open a peppermint teabag and put about 1/2 tsp into the marinade/dressing. Worked out just fine.
KC
Made it a little more of a rounded meal by throwing a substantial handful of cooked chilled Farro on top of the lettuce before the feta, pine nuts and dressing, along with a few halved cherry tomatoes for good measure. Delicious!
BM
We made this tonight, it was delicious! I substituted fresh dill for the mint and added a bit more garlic. Fabulous!
cookingandcooking
Great recipe! One note add some source of sugar to the marinade/dressing. Way too acidic without it. You can use brown sugar or honey
Tara
I added pomegranate seeds to the salad...sooo good!
katie
Really enjoyed this. I made it for a mixed crowd (in ages) so kept the salad in another bowl and kept the extra salsa verde dressing on the side. Everyone loved it.
Jess
Delicious. I doubled the dressing and grilled the romaine (brushed it with the steak marinade and popped it on the grill for a minute per side. The idea of adding farro to the salad is a great one. I may make this in the future for the salad alone.
Donnushka
Use the outside skirt steak which is more tender.
Kim in MN
The only change I made was substituting thinner rib eye for skirt because we couldn't find skirt (hello Minnesota who doesn't think skirt steak is worthwhile). Great recipe. We grilled the romaine.
Joanna
Substituted lamb chops for the beef. The mint and feta was a great combo with the lamb. Napa cabbage fresh from our CSA share subbed for the Romaine. While meal was terrific.
Susan
Sooooo delicious and a very satisfying low carb meal. It also works well subbing fish in for the protein. I use swordfish or halibut which only needs 20 min in the marinade and then panfry (3-4min per side depending on fillet thickness and desired doneness).
jennifer kriz
overmarinated, not alot of flavor--better to marinate at room temp for an hour (not 24)
John Pendleton
From Sam Sifton NYTC email, 6/6/2022: I diced up mango, pineapple, red onion and jalapeños, mixed it all with the juice of a couple of limes, then sprinkled on some of the Mexican chile-lime salt sold as Tajín. (No Tajín, no problem: Just apply salt, red-pepper flakes and some zest from your limes.) We grilled the steaks over super-high heat to crust each side, and ate them sliced against the grain with the salsa and some warm tortillas.
Kim in MN
Is it possible you didn't slice it against the grain? It is tough as a shoe if it isn't sliced correctly.
janisani
this is a good recipe. however, my personal dislike of chewy meat means I would choose a different cut of steak next time. and yes, I cooked to a perfect mid-rare, so over-cooking was not the problem.
Anne R.
Used a ribeye steak instead of skirt steak. Added some basil to the dressing as I didn't have enough mint. Used dark balsamic vinegar because no red wine vinegar in the house. It was all very delicious and adaptable to other proteins, cheese, etc. Highly recommend the grilled romaine as it added a lot of differing textures and flavors.
carol
Great recipe, but skirt steak very tough. I marinaded ot for 5 hours. Next time I’ll pound it first.
Caryl
I didn’t have mint but followed otherwise. It was a restaurant quality meal. Delicious!
Cleo
Made this last night. Didn't have parsley, but did have fresh basil...so I used that. Needed a lil' more Diamond Crystal for my taste, but after adding about a tsp more to the dressing, it was fantastic! Will def make again.
John F.
This was one of the very best tasting meals I've ever had. Not just my own cooking, either. Was a little skeptical going in, but WOW! was it terrific. The grilled Romaine was the perfect compliment. Thank you, Lidey! (Didn't change a thing, by the way.) A new Hall o' Fame recipe!
excellent
Excellent !!! Use a better cut of beef
Constance
So the steak wasn’t what I wanted; While I ate it I craved a flank steak. I thought my feta was good but it wasn’t so I’ll go to wf tomorrow and try this recipe again. The dressing on romain was beautiful.
Tes K.
A deliciously mind blowing recipe packed with flavor. Followed the instructions exactly...well, expect for the scallions. I used the entire bunch because I didn't want the extras floating around my crisper. Will make again and again. And again.
Kristin
We enjoyed this. I also grilled the romaine. Next time I’ll double the marinade and be sure and salt steaks before grilling.
sma
We will be putting this on the dinner list. Suggest a cutting the time to 2 minutes per side. Subbed in blue cheese for feta.
sma
Cooked on the grill for 2 minutes, flipped for 2.5 minutes. Came out medium rare. Could have been 2 minutes on second side given the rest time. Subbed in blue cheese. Adding this to the meal list.
Peter C.
Butcher recommended cab beef boneless sirloin tips over skirt steak, came out terrific. Marinated just over 2 hrs, grilled in kamado 4 mins per side, was a big hit. Will try grilling the romaine hearts next time too.
barbara
This is a great recipe for using leftover steak as well!
Kathy
Cooked this tonight for the first time and it was delicious. Used all ingredients as listed and wouldn't change a thing. We grilled the romaine, as was suggested in the introduction, and it added so much to the dish. We will be making this again soon!
Private notes are only visible to you.
Advertisement
