Grilled Skirt Steak with Salsa Verde

Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick.

Serves 4

Ingredients
STEAK

• 1/4 cup finely chopped flat-leaf parsley 
• 2 tablespoons finely chopped rosemary 
• 2 tablespoons finely chopped thyme 
• 4 garlic cloves, minced 
• 1/4 cup extra-virgin olive oil 
• 2 pounds skirt steak

SALSA VERDE

• 1 packed cup parsley leaves 
• 1 packed cup basil leaves 
• 1 packed cup mint leaves 
• 2/3 cup capers, drained 
• 2 large oil-packed anchovy fillets, drained and chopped 
• 1 garlic clove, chopped 
• 1 tablespoon Dijon mustard 
• 1 teaspoon sugar 
• 1/4 cup extra-virgin olive oil 
• Salt and freshly ground black pepper 
• Hot smoked paprika, for sprinkling

How to Make It

Step 1    

In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture all over the steak. Cover and refrigerate on a platter for at least 4 hours or overnight.

Step 2    

In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

Step 3    

Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the salsa verde at the table.

Balsalmic Steak

A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Serve the sliced steak over toasted bread with grilled vegetables or in an epic steak sandwich.

Serves
Ingredients
2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole-grain mustard
1/2 cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt
Freshly ground pepper
One 3-pound flank steak

How to Make It
Step 1   
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Step 2   
Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.

Step 3   
Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve With
While you have the grill on, grill halved cherry tomatoes and sliced leeks. Serve everthing over toasted bread, then drizzle the leftover 1/4 cup of vinaigrette over the grilled vegetables and the steak. Here, more fantastic recipes for grilled vegetables.

10 Keto-Friendly Recipes You Can Make In Your Slow-Cooker

https://www.menshealth.com/nutrition/g23585741/keto-crockpot-recipes/

The Pantheon

2 Servings

Ingredients

• 5 oz. rye whiskey
• 1 1/2 oz. Aperol liqueur
• 1/2 oz. Cynar liqueur
• 4 dashes of orange bitters
• 2 orange twists

Preparation

1. In a cocktail shaker filled with ice, stir the liquors and the bitters until cold, about 30 seconds. Strain into 2 chilled coupe glasses. Garnish with the orange twists.