Grilled Skirt Steak with Herb Salsa Verde
- 1/2 cup olive oil, divided
- 4 garlic cloves, finely chopped
- 1 tablespoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
- 1 cup coarsely chopped flat-leaf parsley leaves
- 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10-inch pieces
- Lemon wedges
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, leaves (1 cup)
- Herbs, fresh (2 cups)
- Lemon, zest (1 tablespoon)
- Lemon, wedges (1)
- Meat
- Skirt steak (about 1 1/2 pounds) (1)
- Cooking & Baking
- Garlic cloves (4)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1/2 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
225 people saved this recipe.
