Prepare your taste buds for an explosion of bold and complex flavors! This recipe for Grilled Skirt Steak with a unique salsa-like sauce takes a humble cut of beef and elevates it to something truly special. The star of the show is a vibrant sauce that masterfully balances the smoky char of grilled long hot peppers with the pungent depth of slow-cooked garlic and the savory intensity of anchovies. Brightened by the zesty aroma and tangy bite of lemon, and brought together with rich olive oil, this isn’t your average salsa. When paired with perfectly grilled, tender skirt steak, the result is a dish that’s both excitingly flavorful and surprisingly easy to prepare, making it a fantastic choice for a weeknight meal or a casual gathering.
Recipe Overview
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Level: Easy – This recipe is suitable for cooks of all skill levels.
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Total Time: 1 hour 30 minutes (includes resting time) – This is the total time required from start to finish, including any necessary resting periods for ingredients.
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Active Time: 40 minutes – This represents the amount of time you will be actively working on preparing the dish.
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Yield: 4 servings – This recipe is designed to produce enough food to serve four people.
Ingredients
For the Salsa-like Sauce:
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Garlic: 4 cloves, essential for adding a pungent and aromatic base to the sauce.
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Olive Oil: A sufficient amount for cooking, used to sauté the ingredients and create a smooth consistency.
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Anchovies: One 2-ounce tin, roughly chopped. These provide a depth of savory, umami flavor that complements the other ingredients.
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Long Hot Peppers: 4 peppers. These contribute heat and a subtle sweetness to the sauce.
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Lemons: 2 lemons. Both the zest (the outer yellow peel) and the juice are used. The zest adds a bright, citrusy aroma, while the juice provides acidity to balance the richness of the sauce.
For the Grilled Skirt Steak:
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Skirt Steak: One 1 1/2-pound cut. This is the primary protein for the dish, known for its flavorful and tender texture when cooked properly.
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Salt and Freshly Ground Black Pepper: To taste. These are essential seasonings used to enhance the natural flavor of the steak.
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Fresh Parsley: 1/2 cup, chopped. This adds a fresh, herbaceous element to the finished dish, often used as a garnish or mixed with the steak.
Directions
For the Salsa-like Sauce:
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Slow-Cook the Garlic: Begin by adding the 4 cloves of garlic to a small saucepan. Pour in enough olive oil to just cover the garlic. Place the saucepan over low heat and cook gently for approximately 30 minutes. This slow cooking process softens the garlic and infuses the oil with its flavor.
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Melt the Anchovies: Add the roughly chopped anchovies to the saucepan with the garlic and olive oil. Continue to cook, using the back of a wooden spoon to break up both the anchovies and the softened garlic. Cook until the anchovies have completely melted into the oil, which should take about 15 more minutes.
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Set Aside: Once the anchovies have melted, remove the saucepan from the heat and set the garlic-anchovy mixture aside.
Prepare the Grill and Peppers:
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Preheat the Grill: Preheat a grill to high heat, preparing it for cooking.
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Grill the Peppers: Place the 4 long hot peppers directly on the preheated grill. Grill each side until they are softened and have developed light char marks.
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Chop and Combine: Remove the grilled peppers from the grill. Roughly chop them and transfer the chopped peppers to a large bowl. Add the prepared garlic-anchovy mixture to the bowl with the peppers and mix well to combine.
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Season the Sauce: Add the lemon zest and lemon juice to the pepper and garlic-anchovy mixture. Start with the juice and zest from one lemon and add more to taste from the second lemon as needed, adjusting the acidity to your preference. Mix everything thoroughly to combine.
For the Grilled Skirt Steak:
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Season the Steak: Generously sprinkle the 1 1/2-pound skirt steak with salt and freshly ground black pepper on both sides.
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Grill the Steak: Place the seasoned skirt steak on the hot grill. Grill for approximately 2 minutes on each side to achieve a medium-rare doneness. Adjust grilling time slightly based on your desired level of doneness.
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Rest the Steak: Remove the grilled steak from the grill and allow it to rest for a few minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Assemble and Serve:
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Slice the Steak: Slice the rested skirt steak on a bias (at an angle across the grain).
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Plate and Sauce: Arrange the sliced steak on a serving platter. Spoon the prepared salsa-like sauce generously over the top of the steak.
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Garnish and Serve: Sprinkle the chopped fresh parsley over the sauced steak. Serve immediately and enjoy!
Note: This recipe has been updated and may differ from previously published or broadcast versions.
In conclusion, this Grilled Skirt Steak with its distinctive salsa-like sauce offers a delightful departure from the ordinary. The interplay of smoky, savory, pungent, and bright flavors in the sauce creates a truly memorable accompaniment to the juicy, grilled steak. Whether you’re looking to impress guests or simply treat yourself to a delicious and flavorful meal, this recipe proves that simple ingredients, when thoughtfully prepared, can produce extraordinary results. So fire up the grill and get ready to experience a truly satisfying combination of textures and tastes that will leave you wanting more.