Grilled Skirt Steak with Charred Scallion Salsa Verde
A recipe for grilled skirt steak served with a flavorful salsa verde made from charred scallions, Anaheim chili, herbs, capers, lemon juice, and olive oil.
Nutrition· per serving · estimated
Ingredients10 items
Instructions
- 1
Char the scallions, Anaheim chili, and lemons on a hot grill until nicely browned on both sides.
8:00 timer - 2
Roughly chop the charred scallions.
- 3
Roughly chop the cilantro and flat-leaf parsley.
- 4
Press the capers between paper towels to remove excess brine and flatten them, then roughly chop.
- 5
Halve the charred Anaheim chili, remove the seeds and ribs, then roughly chop.
- 6
Transfer all chopped charred scallions, cilantro, parsley, capers, and chili to a mortar and pestle.
- 7
Begin pounding the ingredients in the mortar and pestle to start releasing their flavors.
- 8
Squeeze the juice from 2 of the charred lemons into the mortar and pestle.
- 9
Gradually pour olive oil into the mortar and pestle while continuing to pound, creating a semi-stable emulsion for the salsa verde.
- 10
Taste the salsa verde and adjust seasoning with more lemon juice or salt if needed.
- 11
Season the skirt steak generously with salt and MSG.
- 12
Place the seasoned skirt steak directly over the hottest part of the grill.
- 13
Partially cover the grill with its lid to capture some heat while allowing airflow.
- 14
Flip the skirt steak to brown evenly on both sides, cooking for approximately 3-5 minutes per side for medium-rare, or until desired doneness is reached (aim for an internal temperature of 115°F for medium-rare, allowing it to carry over cook).
6:00 timer - 15
Remove the grilled skirt steak from the grill and slice it against the grain into thin strips.
- 16
Arrange the sliced skirt steak on a plate.
- 17
Spoon the charred scallion salsa verde generously over the sliced grilled skirt steak.