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"Hunger is the best sauce in the world."--Cervantes

Skirt Steak with Pistachio Gremolata Recipe

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This recipe for Skirt Steak with Pistachio Gremolata is from The Van Vooren Family Cookbook, 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:  
1 1/2 pounds skirt steak
1 1/2 teaspoons kosher salt, divided
1/4 cup roasted, salted pistachios, chopped
1 1/4 cups packed Italian parsley leaves, chopped
1/4 cup mint, chopped
2 teaspoons lime zest, from 2 limes
1 tablespoon fresh lime juice, from 2 limes
1/2 cup extra virgin olive oil
1 garlic clove, peeled and smashed
1 teaspoon Calabrian chili paste (can substitute with ketchup and a dash of Cayenne)
Directions:
Directions:
Season the steak evenly on both sides with 1 teaspoon of salt. Set aside while you prepare the gremolata.

In a medium bowl combine the pistachio, parsley, mint, lime zest, juice, olive oil, smashed garlic clove, chili paste and salt. Mix well with a wooden spoon. Allow the mixture to sit for at least 30 minutes before use. You can also refrigerate the gremolata for 24 hours; bring it to room temperature before serving.

Heat a grill pan over medium high heat until very hot. Grill the steak until deep grill marks develop, 3 to 5 minutes. Turn and grill on the second side another 3 to 4 minutes and remove to a cutting board to rest for 5 minutes. Slice the steak across the grain and serve with the gremolata.

 

 

 

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