Best 2 Tuscan Skirt Steak With Salsa Verde Recipes

**Tuscan Skirt Steak with Salsa Verde: A Florentine Feast**

Take a culinary journey to the heart of Tuscany with our exquisite Tuscan Skirt Steak with Salsa Verde. This dish embodies the rustic charm and vibrant flavors of the region, offering a perfect balance of savory grilled steak and a refreshing, herbaceous sauce. Indulge in the tender and juicy skirt steak, grilled to perfection and infused with the smoky aroma of the grill. The accompanying Salsa Verde, a symphony of fresh herbs, capers, and anchovies, adds a burst of brightness and umami to every bite. This article provides step-by-step instructions for crafting both the skirt steak and the salsa verde, ensuring a delightful and authentic Tuscan dining experience.

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FLANK STEAK WITH SALSA VERDE

Flank Steak with Salsa Verde image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups loosely packed fresh parsley
3 scallions, coarsely chopped
2 tablespoons capers, drained
Zest and juice of 1/2 lemon
2 anchovy fillets
2 cloves garlic, smashed
1/2 teaspoon dijon mustard
1/3 cup extra-virgin olive oil, plus more for the grill
Kosher salt
1 flank steak (about 1 1/2 pounds)
Freshly ground pepper
2 or 3 medium tomatoes

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.

SKIRT STEAK WITH SALSA VERDE SALAD

Skirt Steak With Salsa Verde Salad image

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Provided by Lidey Heuck

Categories dinner, meat, salads and dressings, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)

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.

Tips:

For the best flavor, use a high-quality skirt steak. Look for one that is well-marbled and has a deep red color.
Be sure to marinate the steak for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
When cooking the steak, be sure to sear it over high heat to create a nice crust. Then, reduce the heat and cook the steak to your desired doneness.
Let the steak rest for a few minutes before slicing it. This will help to keep the juices in the meat.
Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or rice.

Conclusion:

Tuscan skirt steak with salsa verde is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The steak is tender and flavorful, and the salsa verde adds a bright and herbaceous flavor. This dish is sure to please everyone at your table.