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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Skirt Steak with Salsa Verde Recipe

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This recipe for Skirt Steak with Salsa Verde is from I don't recipe well, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Half a lemon
1 3/4-2 lbs skirt steak cut into 4 equal pieces
8T extra virgin olive oil
Freshly ground black pepper
1 1/2 lbs small new potatoes scrubbed
Salt
1/2 c fresh lemon juice
4 cloves garlic peeled
2 bunches Italian parsley stems removed
2t horseradish
2T capers, rinsed
2 bunches arugula trimmed
1T red wine vinegar
Directions:
Directions:
Preheat oven to 375º
Remove zest from lemons, set aside. Brush steak with 1T oil, season with pepper then rub both sides with zested lemon., set aside 30 minutes.
Cut potatoes in half place in large bowl, toss with 1T oil, salt, & pepper. Place on baking sheet roast until tender, 25-35 minutes, remove from oven, keep warm.
In food processor purée reserved lemon zest, 3T oil, lemon juice and garlic until smooth. Add parsley pulse until finely chopped then add horseradish and capers. Continue pulsing until almost smooth. Season with salt and pepper, set aside.
For medium rare cook on hot grill 2 minutes each side. Let steaks rest 5 minutes.
Way and dry arugula dress with vinegar and rest of oil, season with salt and pepper. Slice steak against the grain , thin slices. Makes 4 servings , I have halved this recipe to make for 2. Leftovers are ho hum.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I made this several times when I lived in San Francisco, it was my go to meal when having company.

 

 

 

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