Categories: Steak
Ingredients
- For Steak:
- 3 large garlic cloves, peeled
- 1 tbsp. fresh rosemary leaves
- 1 tbsp. fresh thyme leaves
- 1/4 cup olive oil
- 1 1/2 lbs. skirt steak
- 1/2 tsp salt
- 1/2 tsp black pepper
- For Salsa:
- 1/2 small shallot, peeled
- 1 garlic clove, peeled
- 1 1/2 tsp drained capers
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- 1 cup lightly packed parsley leaves
- 1 tbsp. coarsely chopped walnuts
- 2-3 tbsp. red wine vinegar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/2 cup olive oil
Directions
-
Marinate steak: Process garlic, rosemary and thyme in a mini food processor until finely chopped. Scrape down sides. Add oil and pulse to combine.
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Trim steak of excess fat and cut crosswise in half or thirds for easier grilling. Put in a large Ziploc bag, then add garlic-herb mixture, seal, and turn to coat. Marinate at room temp for 30-60 minutes or chill up to 24 hours.
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Meanwhile, make the salsa: Process shallot and garlic in mini food processor until finely chopped. Scrape down sides. Add capers, rosemary, thyme, parsley, walnuts, vinegar, pepper and salt. Process until finely chopped, scraping down sides occasionally. Add oil and process until well blended. Transfer to a bowl and let sit at room temp 10 minutes to 1 hour.
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Cook steak: Preheat a grill to medium-high. Oil grate. Remove steak from marinade. Sprinkle with salt and pepper. Grill, covered, until browned with visible grill marks, 2-3 minutes per side for medium-rare.
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Transfer to a cutting board and tent with foil. Let stand 10 minutes. Slice thinly against grain and serve with salsa.