Tuscan Skirt Steak With Salsa Verde Food

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• 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, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• 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.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• 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.
• 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.

FLANK STEAK WITH SALSA VERDE

Steps:

• Make the salsa verde: Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor until slightly chunky. Pour into a bowl and season with salt.
• Preheat a grill to high or place a grill pan over high heat. Pierce the steak all over with a fork and season with salt and pepper. Oil the grill or pan; grill the steak, 4 to 5 minutes per side for medium-rare, turning once. Transfer to a cutting board and let rest for 5 minutes.
• Slice the tomatoes and season with salt and pepper. Thinly slice the steak against the grain. Serve with the tomatoes and salsa verde.

GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD

Steps:

• Remove the skirt steak from the refrigerator and allow it to come to room temperature.
• For the salsa verde:
• To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
• Preheat the grill over high heat.
• Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
• For the chick pea salad:
• Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
• When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
• Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.

FRESH CHARRED TUNA STEAK WITH SALSA VERDE

Steps:

• Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced.
• Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside.
• Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately.

TUSCAN SKIRT STEAK WITH SALSA VERDE

Steps:

• Process garlic, rosemary, and thyme in a mini food processor until finely chopped. Scrape down sides. Add 1/4 cup olive oil and pulse to combine.
• Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large zip-top plastic bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temperature 30 to 60 minutes or chill up to 24 hours.
• For the salsa, process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, anchovy, rosemary, thyme, parsley, vinegar, walnuts, pepper, and salt. Process until finely chopped, scraping down sides occasionally. Add 1/2 cup olive oil and process until well blended. Transfer to a bowl and let sit at room temperature 10 minutes to 1 hour.
• Preheat a stovetop grill pan (or an outdoor grill) to medium-high (375 degrees F to 400 degrees F). Oil pan or grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered if using outdoor grill, until browned with visible grill marks, 2 to 3 minutes per side for medium-rare.
• Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.