For those of you that are vegetarians, I apologize for these photos. They are really in your face kind of photos. I am not a fan of photos of meat, but I had to take them to so show the recipe. My friend Wendy asked when I was going to post the steak and salsa recipe that I raved about in my Monday post. I told her I wasn’t sure I wanted to post it because I didn’t get great photographs of the meat and I forgot to take a photo of the completed salsa. She told me it’s the recipes that she comes for not the photographs (though they do help her to see what the finished product is going to look like). So I am posting this recipe for you Wendy, as I know it’s going to be a perfect weekend for grilling out! Yaay for that!
I can be a bit of a perfectionist when it comes to this blog. Sometimes I will make a recipe 3 times before I post it in order to get a great photograph, seriously, I am a freak that way. Luckily my family is not picky and loves my cooking so they bear with it. I am striving to let loose a bit more and posting these not so perfect photographs is one of my ways of doing that.
For those of you that love steak, this salsa is going to make you love it even more. The fresh herbs add so many flavors to a boring old steak and really make your taste buds sing!
grilled skirt steak with herb salsa verde:
Recipe from bon appetit
- 1/2 cup olive oil, divided
- 4 garlic cloves, minced
- 1 tablespoon finely grated lemon zest
- kosher salt and freshly ground pepper
- 2 cups coarsely chopped fresh herbs, such as tarragon and mint
- 1 cup coarsely chopped flat-leaf parsley leaves
- 1 skirt steak (or steak of your choice)
Mix 1/4 cup oil, the 4 cloves of minced garlic, and the 1 tablespoon lemon zest in a medium bowl; season with salt and pepper.
Let marinate for 20 minutes.
While the oil mixture is marinating, wash and coarsely chop up the tarragon, mint and parsley leaves and set aside.
This combination of herbs smells so amazing.
Once the oil mixture has marinated for 20 minutes, add all the herbs to oil mixture and stir until well coated. Let stand until herbs begin to wilt, about 10 minutes.
Stir in remaining 1/4 cup oil, season to taste with salt and pepper and then give the salsa one final mix.
I am passing along the grilling instructions from bon appetit below for those of you that are interested. I did not get photographs of the process because John was grilling and I was busy prepping everything in the kitchen. I also think cooking meat is a personal preference so I tend not to get caught up with how long or how to grill it. Some people like their steak rare and some like it well done. We like ours medium.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season skirt steak generously with salt and pepper and grill until charred, 2 minutes per side for medium-rare Obviously, you will want to cook it longer per side for medium.
Transfer steak to a serving platter; let rest for 5 minutes, allowing juices to accumulate on platter. Transfer skirt steak to a cutting board and slice against the grain on a diagonal. Season to taste with salt; return to platter with juices. Top your grilled steak with the herb salsa! As you can see we paired our steak with the wheat berry and kale salad that I posted on Monday. These two items went perfectly together. John and I enjoyed the leftovers below for dinner the next night. I topped the wheat berry salad with some steak and the herb salsa and then microwaved it all for about 1 minute.
It was so delish!
Here is what’s on my weekend reading list in-between lacrosse and baseball games, of course.
Are you reading anything fun?
Cheers to me becoming a bit less of a perfectionist (hey, sometimes you have to be your own cheerleader)! Thanks for giving me that push Wendy!