Indulge in the rich and savory flavors of our Grilled Skirt Steak, perfectly seasoned, and cooked to perfection on the grill. Accompanied by a vibrant Salsa Verde, the steak is elevated with a zesty and herbaceous kick. Complementing this delightful dish is a Fresh Chickpea Salad, bursting with colorful vegetables and tossed in a light drizzle of olive oil. The combination of the tender, grilled steak and the refreshing salad creates a well-balanced and satisfying culinary experience that is sure to tantalize your taste buds.
INGREDIENTS
- 1 whole Mill Street Local skirt steak, fat trimmed. - SGC# 289205
Salsa verde:
- 1 clove garlic, minced - SGC# 192922
- 1/2 shallot, minced - SGC# 193649
- 1 salt-packed anchovy, rinsed, boned and minced - SGC# 124695
- 2 tablespoons salt-packed capers, rinsed - SGC# 050342
- Pinch red chili flakes - SGC# 191333
- 1/2 Fresno chile, seeded and minced - SGC# 196073
- 1 lemon, zested and juiced, juice reserved - SGC# 192676
- 1/2 cup chiffonade fresh mint leaves - SGC# 193391
- 1/2 cup fresh flat-leaf parsley, chiffonade - 193136
- 1/2 cup extra-virgin olive oil, plus more for drizzling - SGC# 065312
- Freshly cracked black pepper - SGC# 191565
- Kosher salt - SGC# 052100
Chickpea Salad:
- Salt
- 3 cups fresh chickpeas, shelled - SGC# 076240
- 1/2 shallot, thinly sliced - SGC# 193649
- 1/2 Fresno chile, seeded and julienned - SGC# 196073
- Freshly cracked black pepper - SGC# 191565
- Extra-virgin olive oil - SGC# 065312
- 1/2 cup freshly picked flat-leaf parsley - SGC# 193136
- 1/2 cup freshly picked mint leaves - SGC# 193391
INSTRUCTIONS
- 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 chickpea 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 chickpeas 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 chickpea salad.
